Day 530- White Chicken Chili

On Saturday we had our ward Halloween Celebration.

For dinner we had a Chili cook off! Then a Trunk or Treat!

I decided to compete in the cook off...I took White Chicken Chili.

AND got "Most Unique!"

It really is amazingly good Chili.

So here is the recipe...it is great for those chilly fall evenings!

WHITE CHICKEN CHILI

 1 Cube butter (divided use)

1 T Olive Oil

4 Boneless skinless chicken breasts (cubed and cooked or shredded after cooking)

½ t Salt

½ t Pepper

2 Medium onions chopped

3 Anaheim peppers chopped

¼ cup Flour

¾ cup Chicken (broth possibly the whole can)

2 cups half& half (fat free)

1 t Tabasco

1 ½ t Chili powder

1 t cumin

2 15oz cans white beans

2 4oz cans diced green chilies

1 ½ cups grated pepper jack cheese (or plain jack cheese)

½ cup sour cream (fat free)

Heat a large skillet over moderately high heat and put in some oil. Season the chicken with salt & pepper and maybe some chili powder. Place the chicken in the skillet and resist the urge to turn them over. Leave them for 5 min or until nicely browned then flip them. Brown the other side and then keep flipping them until cooked through. Remove from pan and let cool until cool enough to handle then shred with your fingers.

OR

Cut up the chicken into cubes and then cook the same way browning all over.

Cook the onions and peppers in the same pan with 2 T butter. Cook until softened.

In a heavy pot large enough to hold all the remaining ingredients, melt the remaining butter 6 T of butter over moderately low heat. Then wisk in the flour. Cook the roux for 3 min. wisking constantly.

Stir in the onions and peppers. Gradually add the broth and half & half wisking the whole time. Bring mixture to a boil and simmer for 5 min stirring occasionally until thickened.

Stir in chili powder, Tabasco, Cumin, salt, pepper.

Add beans, chilies, chicken & cheese. Cook over moderatlet low heat stirring occasionally for 20 min. then add the sour cream.

May be served immediately or the next day.

ENJOY!