White Chicken Chili

When the weather starts to turn cold, I immediately start thinking of warm bowls of soup and chili.  My family is not a huge fan of traditional chili, but they really enjoy this recipe.  You can adjust the spice level to please almost any crowd and it's a nice hearty meal when served with corn muffins.  I hope you enjoy!

Printable Recipe

Ingredients
2 (16-oz) cans navy beans, drained
1 onion, finely diced
1 stick butter
¼ cup all purpose flour
1 can chicken broth (low sodium)
2 cups half-n-half
1 tsp. Tabasco sauce
1 ½ tsp. chili powder
1 tsp. ground cumin
½ tsp. salt
½ tsp. white pepper
1 (4-oz) can chopped green chilies, drained
2 cups chicken, cooked and shredded
1 cup shredded Monterey Jack or Mexican Blend Cheese

Directions
In a Dutch oven, cook onion in melted butter until softened over low heat.  Adjust heat to medium and whisk in flour.  Cook roux for 3 minutes, whisking often.  Gradually add broth and half-n-half, whisking constantly.  Bring mixture to a boil and simmer, stirring often, for 5 minutes or until thickened.  Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and cheese and cook over low heat, stirring occasionally, for 20 minutes.