*  Exported from  MasterCook  *
 
                            White Chicken Chili
 
 Recipe By     : Cincinnati Enquirer
 Serving Size  : 1    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Poultry
                 Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         dried navy beans
    1      large         onion -- chopped
    1      stick         unsalted butter
      1/4  cup           all purpose flour
      3/4  cup           chicken broth
    2      cups          half and half
    1      teaspoon      tabasco sauce
    1 1/2  teaspoons     chili powder
    1      teaspoon      ground cumin
      1/2  teaspoon      salt
      1/2  teaspoon      white pepper
    2      cans          (4 oz.) mild whole green chilies -- drained and
 chopped
    5                    boneless, skinless chicken breast halves -- cut in
 1/2 pieces
    1 1/2  cups          grated Monterey jack cheese
      1/2  cup           sour cream
 
 Soak beans in cold water overnight.  Drain, pour into a pan and cover with 2
 inches of cold water.  Simmer beans until tender and drain. 
 
 Saute onions in 4 tablespoons of butter until soft.
 
 In a separate heavy pan, melt remaining butter and whisk in flour.  Cook
 whisking constantly, for 3 minutes, without browning.  Stir in cooked onion
 and gradually add broth and half and half, whisking constantly.  Bring to a
 boil and simmer 5 minutes.
 
 Stir in tobasco, chili powder, cumin, salt and white pepper.  Add beans,
 chilies, chicken, cheese and simmer, stirring for 20 minutes.  Stir sour
 cream into chili before serving.
 
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