Last weekend I wanted to make a white bean chicken chili. I came across a recipe that I modified and I ended up with a thick chowder type bean soup. It wasn’t exactly what I was going for but the results were wonderful! Hubby and I really enjoyed what turned out to be chicken chili chowder.
Chicken Chili Chowder
2 Cans White Cannellini Beans
8 Tablespoons Butter, divided
1 Onion, finely chopped
1/4 Cup Flour
3/4 Cup Chicken Broth
2 Cups Half and Half
1 teaspoon Franks Red Hot Sauce
1 1/2 teaspoons Chili Powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 Pound Chicken Breast, cooked and cubed
1 1/2 Cups Cheddar Cheese
1/2 Cup Sour Cream
Parsley for Garnish
In a skillet pan heat 2 tablespoons butter until melted. Add onions and saute until they are soft- about 5 minutes. Set onions aside. In a large stock pot melt the remaining 6 tablespoons butter over medium heat. Add the flour and wisk to make a roux. Cook the roux while wisking constantly for about 2 minutes or until thick and bubbly. Gradually add in the broth and half and half stirring constantly. Bring the mixture to a boil and then reduce heat to a low simmer. Stir occasionally as the mixture cooks for about 5 minutes or until it begins to thicken.
When mixture is thickened, add chicken, beans, onions, Frank’s Red Hot, chili powder, salt, pepper and cheese. Turn heat up to medium low and cook for 20 minutes. Stir in sour cream and garnish with parsley.
- Add green chili peppers if you want to add a little spice.
- Try different types of beans.
- Used canned chicken in a pinch or substitute turkey.
Make sure to check out my other easy recipes!