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I was reading on another page and someone was looking for a chili recipe to use ups some of their left over turkey so I though I would post this recipe here as well. My wife made this up for deer camp and everyone went crazy over it. Just substitute turkey for the chicken.
Marissa's White Chicken Chili
16 oz (or more) canned white beans
1 stick butter (unsalted)
2 large onions chopped
1/4 cup flour
3/4 cup chicken broth
1 tsp Tabasco
1.5 tsp chili powder
1/2 tsp Salt (or more)
1/2 tsp Pepper (or more)
(2) 4oz whole mild green chilies drained & chopped
5 boneless chicken breasts (around 2 lbs)
1.5 cup grated Monterrey jack cheese
1/2 cup sour cream
2 cups half and half
Some extra butter/oil to cook in
Directions:
1. Heat large skillet and add butter/oil to cook chicken. Coat chicken with salt & pepper (and chili powder if desired). Place in skillet and allow to brown for 5 minutes. Flip and brown 5 more minutes continue cooking until done. (When using cooked turkey you would just need to brown for a few minutes or possibly just skip this part since its already cooked.)
2. Remove chicken from the pan, set aside and shred when cooled.
3. Cook onion in skillet with 2 Tbls butter until softened.
4. In large pot, melt remaining 6 Tbls of butter over medium heat and then whisk in flour. Cook roux for 3 minutes whisking constantly. Stir in onion and gradually add half and half whisking the whole time. Bring to a boil and simmer for 5 minutes stirring occasionally. Stir in Tabasco, chili powder, cumin, salt & pepper. Add beans, chilies, chicken an cheese and cook over low heat, stirring occasionally for 20 minutes. Add sour cream.
5. Serve with chili garnishes if interested, cilantro, cheese, jalapenos, etc.
Marissa's White Chicken Chili
16 oz (or more) canned white beans
1 stick butter (unsalted)
2 large onions chopped
1/4 cup flour
3/4 cup chicken broth
1 tsp Tabasco
1.5 tsp chili powder
1/2 tsp Salt (or more)
1/2 tsp Pepper (or more)
(2) 4oz whole mild green chilies drained & chopped
5 boneless chicken breasts (around 2 lbs)
1.5 cup grated Monterrey jack cheese
1/2 cup sour cream
2 cups half and half
Some extra butter/oil to cook in
Directions:
1. Heat large skillet and add butter/oil to cook chicken. Coat chicken with salt & pepper (and chili powder if desired). Place in skillet and allow to brown for 5 minutes. Flip and brown 5 more minutes continue cooking until done. (When using cooked turkey you would just need to brown for a few minutes or possibly just skip this part since its already cooked.)
2. Remove chicken from the pan, set aside and shred when cooled.
3. Cook onion in skillet with 2 Tbls butter until softened.
4. In large pot, melt remaining 6 Tbls of butter over medium heat and then whisk in flour. Cook roux for 3 minutes whisking constantly. Stir in onion and gradually add half and half whisking the whole time. Bring to a boil and simmer for 5 minutes stirring occasionally. Stir in Tabasco, chili powder, cumin, salt & pepper. Add beans, chilies, chicken an cheese and cook over low heat, stirring occasionally for 20 minutes. Add sour cream.
5. Serve with chili garnishes if interested, cilantro, cheese, jalapenos, etc.
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