White Chicken Chili

  • 2 cans white beans
  • 1 large onion, chopped and sauteed
  • 3 T unsalted butter (for the roux) 
  • 3 T all-purpose flour (for the roux)
  • 2 cups warmed/hot chicken broth
  • 1 cup whole milk
  • 2 tsp smoked paprika
  • 1/4  teaspoon cayenne
  • 1/2 tsp coriander powder
  • 1 1/2 teaspoons chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1 teaspoon white pepper, or to taste
  • two 4-ounce cans mild green chilies  *(ROTEL)
  • cooked chicken breast, shredded
  • 1 1/2 cups grated Monterey Jack (for garnish)
  • 1/2 cup sour cream (for garnish)

In a skillet or 6- to 8-quart heavy kettle cook onion in 1 tablespoon olive oil/butter over moderate heat until softened and caramelized. Add equal parts butter and flour to mixture to make a roux, then gradually add hot chicken broth, whisking constantly until flour is dissolved. Add milk, beans, spices, chilies and chicken, then simmer until thickened. Garnish with sour cream and cheese.  

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Fuquay Mineral Spring Inn & Garden Bed and Breakfast
333 South Main Street - Fuquay-Varina, North Carolina (NC) 27526
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