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 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.