White Chicken Chili

This spicy chili is a good way to say good-bye to the Winter and hello to Spring!

Ingredients

• 2 cans of Pinto Beans (15.5 oz cans)
• 2 cans of Navy Beans (15.5 oz cans)
• 4 fresh Anaheim chilies (about 1/2 pound)
• 1/4 cup (1/2 stick) butter
• 1 large onions, chopped
• 1/3 cup all purpose flour
• 4 cups low-salt chicken broth
• 3 cups half and half
• 4 cups shredded cooked chicken (precooked; about a whole chicken)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups grated Monterey Jack cheese
• 1 cup sour cream

Preparation

• Drain and wash beans in a colander. 
• Put chilies on a cookie sheet in an oven set to broil until blackened on all sides. When done, put the chiles in paper bag and close; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.
• Melt butter in large pot over medium heat. Add onions and sauté until tender. Add flour and stir 5 minutes (do not brown). Gradually stir in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. 
• Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil).
• Serve :)

Happy Chili Making!

♥ Mrs. Suzie