White Bean Chili Recipe
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- 3 14-ounce cans of white beans, drained
- 1 small can of diced green chilies
- ¼ cup butter
- 1 large onion, chopped
- ¼ cup all-purpose flour
- 4 ½ cups chicken broth or stock
- 1 cup half and half
- 1 cup whole milk
- 4 cups chopped cooked chicken
- 1 tablespoon chili powder
- 1 teaspoon ancho chili powder
- 1 tablespoon hot pepper sauce (Depending on how hot you like it Mad Dog 357 Pure Ghost Pepper Sauce or Mad Cat Hot Sauce are good choices)
- 1 tablespoon ground cumin
- ½ to 1 teaspoon salt (or to taste)
- ½ teaspoon white pepper
- 1 ½ cups grated Monterey Jack cheese for a less spicy version, or use Monterey Pepper Jack for more spice
- 1 cup sour cream
- Chopped fresh cilantro for garnish (optional)
- Drain the beans and set aside.
- Melt the butter in a heavy large pot over medium heat.
- Add onions and sauté until tender, about 15 minutes.
- Add flour, chili powder, cumin, salt and white pepper and cook for about 4 or 5 minutes, stirring often.
- Gradually whisk in the chicken broth, half and half and milk.
- Bring to a boil, reduce to a gentle simmer for about 10 to 15 minutes.
- Add white beans, Mad Dog 357 Pure Ghost Pepper Sauce or Mad Cat Hot Sauce, chilies, chicken and cheese.
- Once the cheese has melted add the sour cream.
- Let simmer for about 10 minutes and ladle soup into bowl, garnish with cilantro.
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