Nieci's White Chicken Chili
2 cans white beans (I use northern) drained (or dried & soaked - whatever you prefer)
1 large onion, chopped
1/2 c cilantro leaves, chopped, plus more for garnish
4-5 cloves garlic, minced or crushed
1 stick (1/2 c) unsalted butter
1/4 c flour
2 c low salt chicken broth (or more, depending on desired consistency)
1 c half and half
2 tsp tabasco
3 tsp chili powder, plus half tspn
2 tsp ground cumin, plus half tsp
1/2 tsp salt
1/2 tsp pepper
2 4-oz cans green chilies, drained
1 rotisserie or 4 c chicken breast, cooked & shredded
1.5 cups monterey jack

Get big colander and dump in both cans of beans. Rinse with water. Add the chilies to drain.

In 6-8 qt. pot, add 2 tbsp of the butter and saute the onion and garlic until onion is softened (over moderate heat). Add in remaining butter and melt. Put heat to low and add in flour, whisking constantly, about 3 min to make a roux. Gradually add 3/4 c chicken broth and half and half, whisking constantly. Bring to boil and
simmer about 5 min or until thickened. Stir in tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken, cilantro, remaining chicken broth, adding add'l broth to desired consistency. Cook about 20 min over low heat, stirring frequently. Top bowls of chili with cheese and a sprig or two of cilantro and serve.

This chili is incredibly thick, v. yummy and excellent comfort food.

Here's how I've effed it up:

I've forgotten to add garlic - sacrilege, I know, but poop happens. I've discovered at the last minute that my half and half was bad, so I've substituted whole milk once and heavy cream another time and it was totally fine (remember that this is v. thick. Even just using milk, it was STILL v. thick).

Garnishmentaries:
I like this chili all on its own, but you can garnish with a number of things. The original recipe called for 1.5 cups of monterey jack. I stirred about a 1/4 cup in with the beans, chicken, etc., and then topped with remaining cheese. If freezing, don't add the cheese until serving. Other items I've used are: salsa, sour cream, tortilla chips crumbled on top, soft tortilla shells - lightly oiled, sliced into thin strips and toasted in oven.

Anyway. Everybody will love you deeply for this comforting, comfortable comfort food. It's the very best for sticking to your ribs and warming you up. However I would not serve this over rice as it's too thick and scrumptious for rice to handle. That's right. I said it.

quote:

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Originally posted by catimini:
kena - i'm making your soup! so far it smells wonderful!
edited so that my smilie was a instead of a

[This message has been edited by catimini (edited 08-02-2004).]

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quote:

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Originally posted by Nieci:
Garnishmentaries:
I like this chili all on its own, but you can garnish with a number of things.

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They have mostly your basic homecooked stuff, but they also have downloadable cookbooks, to include a vegitarian one, and ones for daycare providers etc. Plus if you search "freezer cooking" "OMAC" (Once a month cooking) etc you should find lots of sites and recipes.

I've recently got in the habit of making a big ratatouille once a week and freezing it in individual portions. Two or three times a week I grab some chicken mince or sukiyaki beef or whatever meat I fancy on the way home from work, brown it in olive oil, and chuck two servings of ratatouille into the pot for a very healthy pasta sauce.