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Scott Yates shared this recipe with me he got from a friend. I love chicken chili, and this version is no different although it is richer and creamier than what I am used to, but not to worry - that's a good thing!
Ingredients 2 lbs chicken breasts 1 large onion, chopped 2 tbsp oil 1 stick butter 1/4 cup flour 3/4 chicken broth 2 cups half and half 1 tsp Tabasco sauce (I omitted this) 1 1/2 tsp chili powder 1 tsp cumin (I used about 2) 1/2 tsp salt 1/2 tsp pepper 2 can green chiles, chopped (drained) 1 1/2 cups shredded Monterrey Jack cheese 1/2 cup sour cream 1 16 oz can of Northern White Beans or White Kidney Beans, drained and rinsed
Chop chicken up into chunks and brown in oil on medium heat in skillet. Set aside.
In same pan, melt 2 tbsp butter and saute onions. Set aside.
In a large pan (I used a cast iron dutch oven) melt remaining 6 tbsp butter. Add in flour to make a roux, stirring constantly. Cook for three minutes, while stirring. Slowly add in chicken broth and half and half, whisking the entire time. Cook while stirring for 5 minutes as mixture thickens.
Add in spices and mix well.
Add in beans , chilies, chicken and cheese.
Cook over moderate heat, for about 20 minutes. Add sour cream and serve immediately.
This will be even better the next day as the flavors meld and intensify.
Garnish with cilantro, jalapenos, tomatoes and/or cheese.