Above is a pic of my youngest daughter and me.
My Husband, My brother in Christ
Sunday Lunch: White Chicken Chili
INGREDIENTS:
4 cans of Great Northern white beans
2 cans golden sweet corn
2 large onions, chopped
2 cloves garlic
1 stick butter
1/4 c all-purpose flour
2 cups chicken broth
2 cups half and half
1 tsp Tabasco
1 1/2 teaspoons chili powder
2 tsp ground cumin
1 teaspoon salt
1 teaspoon pepper
two 4-oz cans whole mild green chilies, drained and chopped
1 pre-cooked whole chicken deboned
2 c grated Monterey Jack
1 c sour cream
INSTRUCTIONS:
1. De-bone the pre-cooked whole chicken.
2. Cook the onion and garlic with 2 Tbs of butter until softened.
3. In a heavy pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. Stir in the onion and garlic and gradually add the broth and half and half, whisking the whole time. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened.
4. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes. Add sour cream.
5. You can serve garnished with any or all of the following: cilantro, grated cheese, diced tomatoes, corn chips
