White Chicken Chili

"Everyone makes Chicken Chili" is what people told us when we decided to try making a version of this fad from a few years ago. That's exactly why we were interested. That, and we wanted another recipe in our cookbook for left-over chicken. [guilty: sometimes we pick up a fully cooked rotisserie chicken from the local grocer]. This chicken chili turned out exactly as we had hoped-- a white chicken chili that could be proudly served in a restaurant (the type that serves white chicken chili, at least).

Making this chili is as rewarding as making biscuits and gravy from scratch. You feel somehow satisfied that you have taken a recognizable staple, understood its ingredients, assessed its economy, and appreciated its simple flavors. Don't knock it until you make it--white chicken chili justly deserves praise.

This particular recipe is thick and gelatinous -- in a good way -- due to the roux that forms the base.


Ingredients:

1 stick butter
1/4 c flour
2 cups milk
1 cup chicken broth (vary according to desired thickness)
2 teaspoons chili powder
1 1/2 tsp cumin (freshly ground if possible)
1 small can mild green chilis
1 1/2 lbs boneless chicken breast (or whatever you have leftover) cut into manageable pieces,
4 red potatoes, or other potatoes if you have them
2 cans white beans
1 large onion, or two smaller ones

In a skillet, brown the chicken. If you are using fresh breasts, coat in flour and chili powder and brown on both sides thoroughly before dicing. If you are using leftover pieces of chicken, be sure to discard any skin and fry the meat until slightly browned but not dried-out. Set aside.

In the same skillet add some oil if necessary and cook the onions until translucent. Turn off.

In large stock-pot, melt the stick of butter and stir in the flour. Cook the roux, stirring constantly, until it begins to thicken, about four minutes. Add the onion and continue to stir. Add the milk and continue to stir, letting the roux come back to temperature and thicken. Add probably 3/4 of the broth, depending on how thick you want the soup to be. Now add the spices, beans, green chilis, and potatoes. Finally, add the chicken, shredding pieces if they are too large.

Cook on low, stirring occasionally for a half hour or so. Add more broth if needed at any time.

Serve with sour cream, fresh chives, and a dash of hot sauce. Enjoy!

Note on hot sauces: A lot of white chicken chili recipes--and American recipes in general--call for Tobasco for heat. Tobasco is a very vinegary hot sauce, and we don't find it appropriate for chili. It is much better with a beans & rice dish or pork. So if you can, find a smokier Mexican hot sauce such as Valentina or Cholula.