- 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.
