Best ever White Chicken Chili recipe. You can make in advance and just reheat at the tailgate. I usually exchange the word Chicken for that of the opposing teams Mascot. aka White Wolverine Chili or Badger Chili…..
White Chicken Chili½ # White Navy beans 1 Onion 1/2C Butter 1/4C Flour 3/4C Chix Broth 2C ½ & ½ 1tsp Tabasco/ Hot Sauce 1-1/2tp Chili Powder 1tsp Cumin ½ tsp Salt 1/2tsp Pepper 2-4oz Can Green Chili chopped 5pc Boneless Chix breast halves, cubed and cooked (2#) 1 1/2C Monterey Jack Cheese 1/2C Sour Cream Soak beans overnight, Drain, cover with 2 inches of water and simmer until tender 1 hour Sauté onion in 2 TBS of butter until soft Cook roux 6 TBS butter ¼ C Flour 3 Minutes, add onions. Gradually stir in broth and half&half. Stir in spices to taste. IF you are Tailgating do not simmer until thick. Add Beans et al, cool and place in container for transport. At tailgate, heat up and cook 20 minutes until hot and thick, STIR constantly. Simmer until thickened. Add Beans, Chilies, Chix, and Jack Cheese. Cook low heat for 20 minutes until thick and creamy. Stir Sour Cream into Chili just before serving. Garnish with Chilies, Cilantro, salsa, cheese, sour cream and Hot Sauce