Jenny’s White Chicken Chili

I am glad I set this up as a collaborative website!  I have been so busy with business along with some new consulting and other interesting projects that I haven’t had a chance to do much for the website recently.  So I’m thankful my cousin Jenny shared her White Chicken Chili recipe.  It has been cold and rainy here so gather your ingredients and plan to make this on the next cold and rainy day!

Jenny’s White Chicken Chili
1/2 cup butter
1/4 cup all purpose flour
1 tsp onion powder
1 tsp minced garlic
3/4 cups chicken broth
2 cups half & half
2 cans white baby butterbeans
1/2 tsp white pepper
1 1/2 tsp oregano
1 tsp Tabasco
2 jalapeno peppers diced
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
6 cups cooked chicken (approx. 4 – 5 breasts or a whole chicken cubed/shredded)
1-2 cups water
1 1/2 cups grated Cheddar & Monterey Jack cheese
1/2 cup sour cream

Saute the garlic in 2 tsp butter.  In a large sauce pan melt the remaining butter over low heat and whisk in the flour and onion powder.  Cook for 3 minutes stirring continuously.  Stir in garlic mixture then gradually add broth and half and half.  If you choose you can use a medium size onion rather than the onion powder and saute that in the butter with the garlic.  Bring the mixture to a boil then reduce to a simmer stirring occasionally until thickened.  Stir in remaining ingredients except the water, cheese and sour cream.  Add 1 to 2 cups of water depending on how thick you like it.  Cook on medium to low heat for 20 minutes.  Turn heat to low and add cheese and sour cream, stir until the cheese is melted.  Serve with a dollop of sour cream and fresh cilantro.

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