White Chicken Chili, YUM!!

In Minnesota, you get the best of every season. White, snowy winters, lush green springs, hot humid summers, and bright colorful falls. One of our favorite winter recipes is this White Chicken Chili!!! Really it's good for any season. You will not want to miss it!!

What you will need:

• 1 can of white beans (rinsed)
• 1 large onion, chopped
• 1 stick (1/2 cup) unsalted butter
• 1/4 cup all-purpose flour
• 3/4 cup chicken broth
• 2 cups milk (for a rich tasting chili, use half and half. Skim milk works great if you are trying for fewer calories)
• 1 teaspoon Tabasco, or to taste
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• two 4-ounce cans whole mild green chilies, drained and chopped
• 2 pounds of cooked shredded chicken
• 1 1/2 cups grated Monterey Jack (about 6 ounces)
• 1/2 cup sour cream

Preparation

In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.

In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.

Enjoy!!!.