This is a delicious recipe that I was given by my friend the Literary Gourmet at my bridal shower, almost seven years ago! (from the Bon Appetit magazine.) It takes a little while to make, but it is SO worth it...if you like this kind of thing!
Here is the recipe that I was given - I always double it!
1 large onion, chopped
1 clove garlic, minced
2 hot chili peppers, minced (be sure to wear plastic gloves while handling)
3 Tbl Butter
1 14oz can chicken broth
1 cup half & half
1/4 cup flour
2 cans canellini beans (or any small, white)
2 cups cooked chicken, cubed
1 1/2 tsp chili powder
1 1/2 tsp Tobasco
1 1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
1/2 cup sour cream (optional, I don't use)
Garnish: grated Monterey Jack cheese (highly recommended), cilantro (optional)
1. Saute onion, garlic, and chilis in butter over medium heat until translucent (about 7 min).
2. Add flour and stir constantly for 2-3 minutes (not letting mixture brown)
3. Gradually stir in broth and half & half, a little at a time, simmering gently until thickened. (this is the longest part)
4. Stir in chili powder, Tobasco, cumin, salt and pepper. Then stir in beans and chicken and simmer for 10-15 mins to combine flavors. (be sure to occasionally stir it during this time)
5. Stir in sour cream for the last 5 minutes, if desired.
6. Garnish with Monteray Jack cheese and cilantro, as desired.
I enjoy eating this with a nice slice of homemade bread - a side salad is also delicious to serve with it as well!
Happy cooking and Enjoy!