After a last-minute market run (thanks, Z!), we had a big bowl of this delicious-ness on the table in under an hour last night. Our shortcut was buying a pre-cooked rotisserie chicken and shredding it while all the ingredients simmered away and made the house smell wonderfully comforting. Welcome, Fall - until this weekend, when the weather will be back up in the 80s! In the meantime, enjoy this warm, yummy recipe.
Whitney's White Bean Chicken Chili*
1/4 cup butter
2 large onions, chopped
1/3 cup flour (add more to thicken)
4 cups low sodium chicken broth
3 cups half-and-half (fat free option works)
2 cans 'Great Northern Beans' or white beans
2 tablespoons canned diced chilis
4 cups shredded chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper
Melt butter in a large stock pot or dutch oven over medium heat. Add onions and saute until tender, about 10 minutes. (At this point: get your chicken broth and half-and-half measured and ready to go.) Add flour and stir just enough to cook it, but do not to brown. Gradually whisk in chicken broth and half-and-half. Simmer until thick, about 10 minutes. Add beans, chilis, chicken and 5 seasonings. Simmer gently about 30 minutes.
Yields: 10-12 servings.
*This recipe has been updated, here.