I call this one chicken stewli ’cause it’s not really a stew and it’s not really chili. But it is alllllll good.
2 lbs boneless, skinless chicken pieces (white or dark)
2 large onions, chopped
garlic cloves, chopped
1/4 c flour
2 c. chicken broth
2 c. half and half
32 oz canned white beans, drained and rinsed
canned mild green chilies, drained and chopped (substitute jalapenos if necessary)
In a dutch oven large enough to hold everything, heat a few tablespoons each of olive oil and butter. Season the chicken on both sides with salt, pepper, and chili powder. Don’t be timid. 🙂 Sear on both sides, reduce heat, and continue to cook until just cooked through. (Don’t overcook at this point, or the chicken will be tough later.) Remove from the pan and allow to sit for at least ten minutes.
In the same pot, add a few more tables spoons of butter and the onions. Sweat until soft. Meanwhile, chop the chicken into bite-sized pieces. Add garlic and cook uncovered at medium heat until garlic is soft but not browned. Remove from pan.
Add 6 tbsps of butter and melt. Whisk in flour and cook for three or four minutes. Stir in onions and garlic. While whisking, add 1 cup broth and all the half and half. (Add to taste: more half and half for a creamier, richer dish; more broth for a thinner, lower-fat soup.) Bring to a boil and cook, stirring occasionally, until thick and bubbly. Add more broth as needed to bring the thickened mixture to your desired consistency.
Add cumin, tabasco sauce, beans, chilies, and chicken and heat through. Taste for salt and heat and add more salt and chili powder if needed. Serve with sour cream, shredded cheese, chives, tortilla chips, fresh tomatoes, avocado slices, etc.
(adapted from: http://www.karenceliafox.com/Eating/recipe_whitechili.htm)