Title: White Chicken Chili
Categories: Poultry Soup
Yield: 1 Servings

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

opped chopped 5 boneless; skinless chicken : ; breast halves, : ; cut in 1/ " pieces 1 1/2 c grated monterey jack cheese 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 tablespoons of 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 tobasco, 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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Cincinnati Enquirer

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