Chicken and White Bean Chili

My husband and I used to hold an annual chili cook-off back in the day.  This Chicken and White Bean Chili was our "2006 Most Original Chili" winner.  It's the perfect meal for a casual winter get together.  The recipe makes a ton, so you can serve a large crowd or freeze the chili in mini portions for the nights you don't feel like cooking!

Chicken and White Bean Chili

3 cans great northern beans
1-2 cans green chilies
1/4 cup butter
2 lg onions, chopped
1/3 cup flour
4 cups chicken broth
3 cups half and half
4 cups shredded cooked chicken
1 Tbs chili powder
1 Tbs hot pepper sauce
1 Tbs ground cumin
2 tsp salt
1/2 tsp white pepper

1 1/2 cups grated Monterrey Jack cheese
1 cup sour creme
chopped fresh cilantro
green chili salsa

Melt butter in large pot over medium heat.  Add onions and saute until tender, about 10 minutes.  Add flour and stir 5 minutes.  (do not brown).  Gradually whisk in chicken broth and half and half.  Simmer gently until thickened, about 10 minutes.  Add white beans and green chilies, shredded chicken and next 5 ingredients.  Simmer gently to blend flavors, about 20 minutes.

Add grated cheese and sour creme to chili; stir just until chili is heated through and cheese melts (do not boil).  Ladle chili into bowls and garnish with cilantro and green salsa.  Serve over rice or with tostitos.   Enjoy!

Entertaining tip: For easy clean up and a casual vibe, pile soup bowls, spoons, napkins and toppings next to stove alongside chili.  I used these bowls from Anthropology...

 HOME-DINNER-BOWLS