Recipe By : Cincinnati Enquirer
Serving Size : 1 Preparation Time :0:00
Categories : All Newly Typed Not Shared Poultry
Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Dried navy beans
1 lg Onion -- chopped
1/2 c 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 Mild whole green chilies (4 oz) --
- drained and chopped
5 Boneless, skinless chicken breast
- halves -- cut in 1/2" pieces
1 1/2 c Monterey jack cheese -- grated
1/2 c Sour cream
Soak beans in cold water overnight. Drain, pour into a pan and cover
with 2 inches of cold water. Simmer beans until tender and drain.
Saute onions in 4 tb butter until soft.
In a separate heavy pan, melt remaining butter and whisk in flour.
Cook whisking constantly, for 3 minutes, without browning. Stir in
cooked onion and gradually add broth and half and half, whisking
constantly. Bring to a boil and simmer 5 minutes.
Stir in tabasco, chili powder, cumin, salt and white pepper. Add
beans, chilies, chicken, cheese and simmer, stirring for 20 minutes.
Stir sour cream into chili before serving.
