White Chicken Chili

Perfect for chicken off the grill, which is what I have leftover from last night. Of course, you can brown chicken in a frying pan in some of the butter and then shred it. This recipe is the modified version for how I like it, which is very mild and missing most of the salt. I like the bean and the chicken flavors to stand out, versus being drowned in spices. It looks only remotely like the original, which normally has Tabasco sauce, salt, pepper and cumin added.


Mild White Chicken Chili

INGREDIENTS:

2 large onions, chopped
1 stick unsalted butter
1/4 c all-purpose flour
1 c chicken broth
1 can of evaporated milk
1 1/2 teaspoons chili powder
Two cans 7-oz Fire roasted, chopped green chilis (low salt)

2 cans 15 oz white beans, drained and rinsed (low salt)

About 2 lbs chicken breasts grilled without the skin, chopped up (grilled without salt and pepper)
1 1/2 c grated Monterey Jack or ColbyJack cheese
1/2 c sour cream

INSTRUCTIONS:

Saute chopped onion in the butter. Carmalize onions if you can (it gives more flavor).

Stir in the flour, cook for a few minutes.

Add spices and 1/2 the chicken broth, bring to a boil to thicken, stirring well.

Add the rest of the broth, the evaporated milk, chicken and beans. Cook for about 20 minutes.

Stir in the cheese and sour cream right before serving, or serve on top of the chili for presentation. Can be served with soft tortillas or corn chips, and with any topping you like on your chili (cilantro, jalapenos, tomatoes, more cheese and sour cream, etc.)

As with all chili dishes, they get better the next day as the flavors mellow.