a Killer Crop (an Orchard Mystery) (2010), page 27
Serve this with boiled potatoes.
White Chicken Chili
This recipe has traveled a long way from its Southwestern origins, but it’s a satisfying dish for a chilly autumn night.
1 15-ounce can navy beans
1 large onion, chopped
1 stick (½ cup) unsalted butter
¼ cup all-purpose flour
¾ cup chicken broth
2 cups half-and-half
1½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt, or to taste
½ teaspoon white pepper, or to taste
24-ounce cans chopped mild green chilies, drained
2 pounds (approximately) boneless, skinless
chicken breasts, cooked and cut into half-inch
pieces
1½ cups, about 6 ounces, grated or shredded
Monterey Jack
½ cup sour cream
Drain the beans in a colander and rinse them.
In a skillet cook the chopped onion in 2 tablespoons of the butter over moderate heat until softened.
In a 6-to 8-quart heavy kettle, melt the remaining 6 tablespoons of butter over moderately low heat and whisk in the flour. Cook the roux, whisking constantly, about 3 minutes (make sure it doesn’t brown). Stir in the cooked onion and gradually add broth and half-and-half, whisking constantly until the mixture is smooth.
Bring the mixture to a boil, then lower the heat and simmer, stirring occasionally for 5 minutes or until it thickens. Stir in the chili powder, cumin, salt, and white pepper (you may adjust the amount of seasoning to your taste).
Add the beans, chilis, chicken, and cheese and cook over low heat, stirring occasionally for 20 minutes. Stir in the sour cream just before serving.
You may serve this alone or over cooked rice.
Connolly, Sheila, a Killer Crop (an Orchard Mystery) (2010)
