Like most of you, I'm sure, I get into a rhythm once I've cooked a dish enough times and I start to re-build a recipe based on what works for me, for our lifestyle and for our palates. This is an update on Whitney's tried and true White Bean Chicken Chili, which we've enjoyed so many times on so many occasions, like our fun dinner with friends over the weekend. Here's how I make it work in our house.
1/4 cup butter
2 large yellow onions, medium diced (about 2 to 3 cups)
1/3 cup flour
3 cups nonfat milk
4 cups low sodium chicken broth
2 cans S&W white beans in light seasoning, drained
1 cooked rotisserie chicken (from your local market), white meat shredded (or, cook your own, obv.)
3-4 tablespoons of La Victoria fire roasted diced green chiles (works out to about half of the 4 oz. can)
1 teaspoon chili powder
1/2 tablespoon ground cumin
2 teaspoons kosher salt
1/2 teaspoon white pepper
hot pepper sauce (we like Cholula)
finely chopped scallions, white and green parts
Melt butter in a large pot over medium heat. Add onions (and, if you're like me, a sprinkle of kosher salt) and saute until tender, about 8-10 minutes (note: this is a good time to shred the chicken). Whisk flour into onions, just enough to cook it (do not brown; this should only take a few seconds). Gradually whisk in milk, followed by the chicken broth and simmer until thick, about 10 minutes. Add beans, chicken, chiles and seasonings and stir. Simmer gently, about 30 minutes, occasionally stirring the chili.
Before serving, taste for spice and add hot pepper sauce, if desired. Top with sour cream, grated cheese and/or scallions.
cornbread and is delicious when topped with our secret weapon, time permitting for a stop at the mall: croutons from Corner Bakery. Careful - they have a little kick.