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White Chicken Chili 
This recipe is one of our family favorites! It’s also great for sharing in hospitality! It always gets rave reviews and lots of attention. Hope it becomes one of your favorites too!
Ingredients:
- 8 cans white beans (mashed)
- 2 large onions, chopped
- 4 cloves garlic, chopped
- 1 stick butter
- 1 cup flour
- 8 cups chicken broth
- 4 cups half/half
- 2 tsp Tabasco sauce (or Texas Pete J)
- 4 tsp chili powder
- 3 tsp cumin
- ½ tsp pepper
- 8-10 chicken breasts on the bone
- 4 cups Monterey Jack cheese (or the Monterey Jack/Colby mix)
- 1 cup sour cream
- ½ cup Sherry Cooking Wine
Directions:
- Pressure cook the chicken breasts, then cut up when cooled.
- In the meantime, in a large pot, sauté butter, onions, garlic.
- Stir in flour, add the chicken broth (use the broth created from the pressure cooked chicken), add half/half.
- Bring to boil, then simmer 5 minutes, stirring constantly until thick.
- Stir in Tabasco sauce, chili powder, cumin, pepper.
- Add chicken, beans, and cheese.
- Stir in sour cream . . . and make sure that you do not boil.
- Stir in Sherry Wine.
- Maintain on low heat until served.
Copyright © 2008-2015 Alyson Shedd
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