CHRIS'S WHITE CHICKEN CHILI

CHRIS'S WHITE CHICKEN CHILI image

Yield 8 bowls

Number Of Ingredients 13

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1 lb dried white beans, or 3 cans precooked great northern beans
4-5 cloves of garlic, minced
8 mixed chilis (hot or mild to taste)
1/3 cup of flour
1-2 medium/large onions
3-4 cups of chicken broth
1-3 cups of half and half
4 cups shredded chicken (about 5-6 thighs)
1 Tbsp chili powder
1 TTabasco (optional)
2 Tbsp salt
1/2 tsp white pepper or 1/2 Tbsp black pepper
cheese/sour cream/cilantro to top bowls

Steps:

- if necessary, prepare dried beans by soaking them overnight - either a large pot or a deep lipped pan, saute SOME, NOT ALL onions and garlic until soft. Stew whole pieces of chicken (skin on and bone in) in chicken broth with SOME, NOT ALL, diced peppers and spices. Make sure chicken is covered by broth to cook. Cook chicken for 45-60 minutes, then remove chicken from pot, remove skin from chicken and shred chicken off the bone with a fork in each hand. Reserve broth mix for later. - In an empty pot, melt butter, add remaining onions and garlic and saute until tender (15 min). Add flour and stir for ~5 min. Gradually whisk in reserved broth, as well as half + half and remaining broth until desired thickness and texture is reached. Add beans, remaining chilis, shredded chicken and spices and heat together for AT LEAST 30 minutes. Add cilantro before reheating or serving chili, add cheese and sour cream to individual bowls to taste.