Рецепт White Chicken Chili
16K Shares Pin13K Share172 Tweet17 Stumble3K Yum200Christmas is always a very stressful time of year for me. There’s just too much to get done in too short a space of time! One of the things I do to try to make things run more smoothly is to make recipes that are familiar and comforting. Things that don’t require a lot of time standing at the stove. And ones that make large batches that can stretch for several meals. This White Chicken Chili fits all of those descriptions. It starts out with a purchased rotisserie chicken which saves a huge amount of cooking time. The remaining prep time is minimal and it cooks at a low temperature while you’re free to do other things. And, it makes a large pot full of chili! Good for two, if not three, meals for me and BeeBop.
I’ve posted several chili recipes here in the past for various types of chili – Black Bean Chili, Vegetable Chili, a White Bean Turkey Chili, and even my shortcut Chili-My Way. All those chilies have one thing in common – they’re tomato based. But in this White Chicken Chili, there’s not a tomato in sight. It’s a creamy, buttery, smooth base full of delicious, tender chicken and white beans. And just may be our all-time favorite chili around here.
White Chicken Chili - a creamy, buttery, smooth base with tender chicken and white beans. Click To Tweet
Start with a purchased rotisserie chicken. Remove all the meat and shred or chop it and set it to the side. Those little rotisserie chickens really have a lot of meat once you disassemble them, don’t they? Discard the skin and bones. Or nibble on a little bit of the crunchy bits if you’re like me :-)
Then, in a large pot cook the chopped onion in butter until the onions are nice and softened. Remove them from the pot and set them aside for now. In the same pot, melt the remaining butter and whisk in the flour. Cook, whisking constantly, for three minutes. Add the onions back to the pot. Gradually add the broth and the half and half, whisking all the while. Bring the mixture to a boil, reduce the heat to simmer and cook, stirring occasionally, for 5 minutes or until thickened.
The mixture will be nicely and obviously thickened. See how it clings to the spoon?
Then stir in the Tabasco, chili powder, cumin, salt and pepper. Add the drained beans, chilies, chicken, cheese and milk. Cook over moderately low heat, stirring occasionally, for 20 minutes. Stir in the sour cream.
This chili may be served immediately but it so much better the next day after the flavors have had a chance to combine. Serve with the usual chili garnishes – cilantro, cheese, jalapenos, etc.
Enjoy! Yields 8-10White Chicken ChiliA rich, creamy white chili packed with tender pieces of chicken and white beans.10 minPrep Time 40 minCook Time 50 minTotal Time Save Recipe Print Recipe Ingredients1 whole rotisserie chicken1 stick butter, divided2 large onions, chopped1/4 cup all-purpose flour3/4 cup chicken broth2 cups half and half1 tsp Tabasco1 1/2 tsp chili powder1 tsp ground cumin2 tsp salt1/2 tsp pepper16 oz can white beans (great northern or cannellini)2 four-oz cans chopped mild green chilies, drained1 1/2 cup grated Monterey Jack1 cup milk1/2 cup sour creamInstructionsRemove all the skin and bones from the rotisserie chicken and discard. Shred or chop the meat and set aside.In a large pot or Dutch oven, cook the onion in 2 tblsp of butter until softened. Remove from the pot and set aside.In the same pot, melt remaining 6 tblsp of butter over moderately low heat and whisk in the flour.Cook the roux, whisking constantly, for three minutes.Stir in the onion.Gradually add the broth then the half and half, whisking the whole time.Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be nicely and obviously thick.)Stir in Tabasco, chili powder, cumin, salt and pepper.Add beans, chilies, chicken, cheese and milk.Cook over moderately low heat, stirring occasionally for 20 minutes.Add sour cream.May be served immediately but is best served the next day.Serve with the usual chili garnishes--cilantro, cheese, jalapenos, etc.NotesAll text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.6.6.15http://www.lanascooking.com/white-chicken-chili/ Lana Stuart | Never Enough Thyme More recipes for white chili that you might enjoy:
Amy’s Amazing White Chicken Chili from Kalyn’s Kitchen
Black and White Chicken Chili from Leite’s Culinaria
Aunt Jennifer’s White Chili from Weekly Dish
Paula Deen’s White Bean Chili
The Pioneer Woman’s White Chili
More Posts You May Like:Italian Sausage and White BeansVegetable ChiliBeans and Greens SoupCreole Beef and Okra SoupItalian Sausage, White Bean, and Spinach SoupOyster StewTurkey, Mushroom, and Potato SoupPeas and Greens Soup
16K Shares Pin13K Share172 Tweet17 Stumble3K Yum200