White Chicken Chili

There is one good reason—other than chicken and chilies—why I love the white chicken chili on the menu at the burrito palace in our neighborhood: sour cream. This quick-to-make home version is delicious unadorned. Add the accompaniments and some homemade or store-bought cornbread and it is over the top.

Makes 6 servings

Hands-on time: 15 minutes

Total Preparation time: 40 minutes

4 tablespoons (1/2 stick) unsalted butter

1 medium onion, chopped (about 1 cup)

3 garlic cloves, minced (about 1 tablespoon)

1/4 cup unbleached all-purpose flour

1 tablespoon chili powder

1 tablespoon ground cumin

1/4 to 1/2 teaspoon cayenne pepper

2 cups homemade chicken stock or canned chicken broth

1 cup white wine or additional chicken stock

2 pounds ground chicken

Two 15- or 15 1/2-ounce cans cannellini or navy beans, drained and rinsed

2/3 cup sour cream or yogurt

Kosher salt and freshly ground black pepper

Accompaniments: salsa, chopped Hass avocado, grated cheese, and shredded lettuce

Melt the butter in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 1 minute. Stir in the flour, chili powder, cumin, and cayenne to taste and cook 2 minutes longer. Gradually whisk in the broth and wine; bring to a boil and simmer 3 minutes.

Add the chicken and simmer gently until the chicken is just cooked through, about 8 minutes. Add the beans and sour cream and cook 15 minutes or until nicely thickened. Season with salt and pepper to taste. Serve with the accompaniments.

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