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White Chicken Chili

Christy Denney, The Girl Who Ate Everything
  • 0 minutes
  • Serves

INGREDIENTS

1

large onion (chopped)

1 clove

garlic (minced)

1/2 cup

flour

1 cup

butter

4 cups

half and half

1 1/2 cups

chicken broth

4 cans

white beans (navy, great northern, or garbanzo, drained and rinsed)

2 4 ounce cans

chopped green chilies

4

boneless skinless chicken breasts cooked and sliced into small pieces

2 cups

grated Monterrey Jack cheese

1 tsp

Tabasco sauce

1 tsp

chili powder (depending how spicy you want it)

1 tsp

cumin

1 cup

sour cream (optional)