White Chicken Chili

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Remove all the skin and bones from the rotisserie chicken and discard. Shred the meat and set aside.

Step 2

2. In a large pot or Dutch oven, cook the onions in 2 tblsp of butter until softened. Remove onions from pot and set aside.

Step 3

3. In the same pot, melt remaining 6 tblsp of butter over moderately low heat and whisk in the flour.

Step 4

4. Cook the roux, whisking constantly, for 3 minutes (I use an immersion blender for smoothness)

Step 5

5. Stir in the cooked onions.

Step 6

6. Gradually add the broth, then the half and half, whisking the whole time.

Step 7

7. Bring the mixture to a boil, reduce the heat and simmer, stirring occasionally, 5

Step 8

minutes or until thickened. (It will be nicely and obviously thick.)

Step 9

8. Stir in Tabasco, chili powder, cumin, salt and pepper.

Step 10

9. Add the beans, chilies, chicken, Rotel, cheese and milk.

Step 11

10. Cook over moderately low heat, stirring occasionally for 20 minutes.

Step 12

11. Add sour cream.

Step 13

12. May be served immediately but it is best served the next day

Step 14

13. Serve with the usual chili garnishes – cilantro, jalapenos, sour cream