Rich’s White Chicken Chili

3 Cans Great Northern Beans Drained

1 Stick Unsalted Butter

¼ Cup All Purpose Flour

¾ Cup Onion (1 Medium Onion 1/4 inch chop)

¾ Cup Chicken Broth

2 Cups Half and Half

1 Tsp Tabasco

1 ½ tsp Chili Powder (add to taste)

1 Tsp Ground Cumin

½ Tsp Salt

½ Tsp White Pepper

2 (4 oz) Cans Chopped Mild Green Chilies Drained

2 Pounds Boneless, Skinless Chicken Breast (Slightly Undercooked and Cubed)

1 ½ Cups Grated Monterey Jack Cheese (about 6 oz)

½ Cups Sour Cream

Salsa

Sprigs of Coriander

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

In a heavy kettle, melt remaining butter over low heat and whisk in flour. Cook the roux, whisking continuously for 3 minutes.

Stir in onion and gradually add broth and half and half, whisking constantly.

Bring mixture to a slow boil and then simmer, stirring occasionally for about 5 minutes until it thickens.

Stir in Tabasco, chili powder, cumin, salt and white pepper.

Add beans, chilies, chicken and cheese.

Cook mixture over moderately low heat, stirring, for about 20 minutes.

Stir the sour cream into the mixture.

Top with salsa and garnish with a sprig of coriander. Serve and enjoy!

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