White Chicken Chili Recipe at Epicurious.com
- 1/2 pound dried navy beans, picked over
- 1 large onion, chopped
- 1 stick (1/2 cup) unsalted butter
- 1/4 cup all-purpose flour
- 3/4 cup chicken broth
- 2 cups half-and-half
- 1 teaspoon Tabasco, or to taste
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon white pepper, or to taste
- two 4-ounce cans whole mild green chilies, drained and chopped
- 5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
- 1 1/2 cups grated Monterey Jack (about 6 ounces)
- 1/2 cup sour cream
- Garnish: fresh coriander sprigs
- Accompaniment: tomato salsa
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