Mexican Chili With Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (19 ounce) can navy beans, drained and rinsed (can use more)
• 1 large onion, chopped
• 1 tablespoon minced fresh garlic (optional and to taste)
• 9 tablespoons butter, divided
• 1/4 cup flour
• 3/4 cup chicken broth
• 2 cups half-and-half cream (or full-fat milk)
• tabasco sauce
• 3 teaspoons chili powder
• 2 teaspoons cumin
• salt and pepper
• 2 (4 ounce) cans green chilies, drained and chopped
• 1 (12 ounce) can canned corn niblets, well drained
• 1 whole chicken, cooked (meat removed and chopped)
• 1 1/2-2 cups monterey jack cheese, grated
• 1/2 cup sour cream (more to garnish)
• salsa (optional)

Recipe

• 1 in a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).
• 2 to make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
• 3 stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
• 4 stir in tabasco, chili powder, cumin, salt and pepper; mix to combine.
• 5 add in beans, chilies, corn, chopped cooked chicken and monterey jack cheese; cook the mixture over medium-low heat (about 20 minutes.
• 6 remove from heat and stir in the sour cream.
• 7 transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.