White Chicken Chili
| Yield: | 1 Servings |
| Categories: | Poultry, Soups |
| 1/2 | lb | Dried navy beans |
| 1 | lg | Onion; chopped |
| 1 | Stick unsalted butter | |
| 1/4 | c | All purpose flour |
| 3/4 | c | Chicken broth |
| 2 | c | Half and half |
| 1 | ts | Tabasco sauce |
| 1 1/2 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/2 | ts | White pepper |
| 2 | cn | (4 oz.) mild whole green chilies, drained and chopped |
| 5 | Boneless; skinless chicken breast halves, cut in 1/2" pieces | |
| 1 1/2 | c | Grated Monterey jack cheese |
| 1/2 | c | Sour cream |
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