Savannah and I absolutely LOVE to go to Seasons Coffee Bistro for Saturday morning coffee and cheesecake. If we're there at lunch time, we like the White Chicken Chili. I decided to try my hand at making some at home. If I say so myself, it was quite exquisite. One of the better soups I've made. One thing I don't understand though - why does the back of the bag of beans say to sort and rinse? I have no clue what I'm looking for when I'm sorting, but because I felt like being a sheep today, I did as I was told - I was really hoping for a gold coin, or something. Nothing! Just white beans. I suppose that's a good thing. Most likely why I needed to sort them. On to dinner...
1/2 pound Northern beans
2 large onions
1 stick butter
1/3 c. flour
1 c. chicken broth
2 12 oz. cans evaporated milk
1 T. Tabasco sauce
1 T. chili powder
1 t. cumin
1 t. salt
1 t. pepper
1 t. garlic powder
Fresh or canned green chili peppers to taste
2 pounds chicken breast (more or less depending on preference)
1.5 c. shredded Monterrey Jack Cheese
8 oz. sour cream
Prepare your beans ahead, or used canned.
I used boneless, skinless chicken breast, bought in bulk.
I cooked probably 10 pounds in the crock pot for several hours in about 3 cups of water, and shredded it.
This will make enough chicken and stock for at least 3 family size soup meals.
Freeze what you don't need for this chili.
I will make chicken and dumplings, and chicken tortilla soup, with what's left.
In a skillet (cast iron preferably):
Saute onions in butter
Stir in flour, cook 3 minutes
Stir in broth and milk, bring to boil
then simmer till thickened
Stir in spices
Add beans and peppers
Transfer to crock pot
Add cooked, shredded chicken, cheese, and sour cream
Let simmer for 20 minutes.
Garnish with cilantro, tomatoes, tortilla chips, etc if desired.