Today's weather forecast called for falling temperatures all day, down to a low tonight of -5. Wind chills down to 35-below. Perfect time for some chili. So I check the freezer and find a container of white chicken chili. Recipe coming up...
After letting it thaw out overnight, I pour it into our small crockpot and put it on high. John said our small crockpot. We have three of them! One he's had longer than he's had me.
After stirring every couple hours, it's ready to go, just in time for dinner.
Into the bowl with a few crackers...
Now, the recipe. It's quite a list of ingredients, but it's worth it!
3 large split chicken breasts (I use bone-in). Cover with water and simmer for an hour or so. Let them cool, then shred the meat off the bone.
Dice up 1 onion and saute in 2 TBSP butter until softened.
Add 6 TBSP butter and melt. Whisk in 1/4 cup flour to make a roux. Cook roux for 3 or 4 minutes.
Whisk in 3/4 cup of chicken broth, then 2 cups of half & half. Bring to a boil and simmer for 5 minutes until thickened.
Stir in 1 tsp Tabasco sauce, 2 tsp chili powder, 1 tsp cumin, 1 tsp salt, and 1 tsp pepper.
Add a 15-oz can of white beans (I use white navy beans), 2 cans (4-oz) diced green chilies, the shredded chicken, and 1 & 1/2 cups shredded Monterrey Jack cheese.
Cook on low heat (or in crock pot) until hot. Mix in 1/2 cup sour cream. Serve!
And it freezes great!