Makes 6 servings
Hands-on time: 15 minutes
Total Preparation time: 40 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.
The white chicken bean soup was fantastic. I would make it again in a heart beat,
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I made the white chicken chili but used bite size chunks of chicken instead of ground. I served it for lunch with sour cream and crushed tortilla chips. It is already a family favorite and I’ve shared the recipe with family and friends since they have all heard how incredibly delicious it is. Thank you.
Nice idea! So glad it has become a family favorite.