Page 17 - Sea Level 2019
P. 17
White Bean Chicken Chili
From: Christy Whitlock
Ingredients Preparation
• 3 chicken breasts Overnight or quick soak the navy
• 1 bag dried navy beans beans. Use seasoning ~ recipes did not
• 1 large onion ~ chopped call for that, but I liked it best that way.
• 1 stick unsalted butter Drain before putting in chili. Or use the
• ¼ cup all-purpose flour canned beans ~ drained.
• 2+ cups chicken broth Cut fat off boneless, skinless chicken
• 2 cups half and half breasts. Season with salt and pepper.
• 1+ tsp hot sauce Boil down chicken in water. Reserve
• 1½ tsp chili powder broth. Shred chicken when done (or do
• 1 tsp ground cumin in skillet and chop). I boiled it down and
• Salt to taste shredded it.
• ½ tsp white pepper or to taste In large stock pan, melt butter/olive
• Crushed red pepper or cayenne to taste oil over low heat. Whisk in flour to make
• 4 jalapenos ~ seeded and chopped a roux. Cook roux, whisking constantly, 3
• 1 cup mild green chilies ~ chopped and drained minutes or so.
• 3+ cloves pressed or minced garlic Stir in onions, jalapeno, and garlic.
• 1 can petite diced tomatoes Cook until tender.
Gradually add broth and half and half,
whisking constantly.
Sides for whoever wants it: Bring mixture to a boil and
• Cilantro ~ chopped simmer. Stir occasionally, 5 minutes,
• 1½ cups Monterey Jack cheese or until thickened.
• 1½ cups sour cream Add hot sauce, chili powder, cumin,
• 1+ lime sliced into wedges salt, and white pepper. Add crushed
red pepper or cayenne if desired. Add
(drained) beans, green chilies, chicken,
and tomatoes.
The recipe I went by called for the
cheese and sour cream to be added in now
but I chose not to. I put it on the side to
add as desired. Other recipes called for
cilantro and lime now but again ~ I did
it on the side. I also chopped cilantro,
diced jalapenos, and lime wedges to add
as desired!
Let chili simmer on low heat. Serve it
up and enjoy with cornbread.
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