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Mexican White Chili With Chicken

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Ingredients

Adjust Servings:
1 (19 ounce) can navy beans, drained and rinsed (can use more)
1 large onion, chopped
1 tablespoon minced fresh garlic (optional and to taste)
9 tablespoons butter, divided
1/4 cup flour
3/4 cup chicken broth
2 cups half-and-half cream (or full-fat milk)
tabasco sauce
3 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 (4 ounce) cans green chilies, drained and chopped
1 (12 ounce) can canned corn niblets, well drained
1 whole chicken, cooked (meat removed and chopped)
1 1/2 - 2 cups monterey jack cheese, grated

Nutritional information

1445.6
Calories
864 g
Calories From Fat
96.1 g
Total Fat
47.2 g
Saturated Fat
336.3 mg
Cholesterol
1401.1 mg
Sodium
75.2 g
Carbs
18.3 g
Dietary Fiber
7.9 g
Sugars
75 g
Protein
551g
Serving Size

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Mexican White Chili With Chicken

Features:
    Cuisine:

    Can I cook this in a crock pot?

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mexican White Chili With Chicken, This is one of my favorite dishes! the original recipe calls for cooked chicken breasts, but I just purchase a store-bought cooked chicken and take the meat off of it, use as much chicken as desired You can adjust the chili powder and cumin to taste, and use really whatever beans you desire, I like canellini beans also , Can I cook this in a crock pot?, I always find your recipes to be very good kittencal This one is no exception My husband loves white bean chili I’ve have been using the same recipe for about 5 years While looking thru new recipes I saw yours and thought I’d give it a try It’s great I like the half & half and the addition of the corn I had to add some Italian spice and a bit more cumin (just love that earthy cumin taste and smell) I snuck a small cup and it’s really good I know my husband will love the smell as he walks thru the door and the taste when he takes the first sip thanks!


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    Steps

    1
    Done

    In a Skillet Cook the Onion and Garlic in 2-3 Tablespoons Butter Until Softened (about 4 Minutes).

    2
    Done

    to Make the Roux: in a Heavy-Bottomed Pot Melt 6 Tablespoons Butter Over Medium Heat and Whisk in the Flour, Cook Whisking For 3 Minutes.

    3
    Done

    Stir in the Onion/Garlic Mixture and Carefully Whisk in the Half and Half Cream, Whisking Constantly; Bring to a Simmer, Whisking Until the Mixture Has Thickened; Simmer For 5 Minutes (you Must Whisk Constantly While Adding in the Cream or You Will Have Lumps!).

    4
    Done

    Stir in Tabasco, Chili Powder, Cumin, Salt and Pepper; Mix to Combine.

    5
    Done

    Add in Beans, Chilies, Corn, Chopped Cooked Chicken and Monterey Jack Cheese; Cook the Mixture Over Medium-Low Heat (about 20 Minutes.

    6
    Done

    Remove from Heat and Stir in the Sour Cream.

    7
    Done

    Transfer to Serving Bowls Dollup With Sour Cream and Drizzle With Salsa If Desired.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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