White Chicken Chili

We made one and a half times this recipe for tonight's dinner.  This is based on Kelsey's mom's recipe that we have altered slightly and actually added measurements to.  If you don't want it as spicy, use a mild salsa, and don't add the green chiles.

Ingredients

1 medium white onion

5 cloves garlic

3 chicken breasts (about 1.5 lbs.)

Chicken rub (instructions below in #2)

4 tbsp. butter

6 tbsp. flour

½ cup heavy whipping cream

1 cup milk

2- 15 oz. cans butter beans

2- 15 oz. cans navy beans

16 oz. salsa verde

4.5 oz. chopped green chiles

1 white chili flavoring packet (McCormick)

Monterrey Jack cheese

Cilantro

Sour Cream

Instructions

1. Sautee onion in enough butter and oil to coat bottom of pan over medium heat for 3 to 4 minutes, then add crushed garlic cloves, and continue to cook for another 5 minutes.  Transfer onions and garlic to soup pot, leaving behind as much oil/butter as possible.

2. Cut chicken into 1/2 inch cubes, and cover with chicken rub consisting of 2 tsp. salt and 1 tsp. of each of the following, black pepper, onion powder, garlic powder, coriander, cumin, and chili powder.  Cook chicken in remaining oil/butter.  Add to onions and garlic in soup pot.

3. Make a roux by melting 4 tbsp. butter and slowly adding 6 tbsp. of flour.  Once it is even, slowly add in cream and milk until it reaches an even consistency.  Transfer into soup pot and turn stove to medium heat.

4. Add in beans, salsa, chiles, and flavoring packet.  Mix together, and simmer for a few hours, or until you can’t resist.

5. Serve with shredded cheese, chopped cilantro and sour cream.