RECIPE

Chicken and White Bean Chili   Chipotle chilies add a subtle smokiness to this great weeknight meal. It is also a hit for football parties. Ingredients 1 cup dried small white beans, such as Great Northern, approximately 6 cups cooked 2 tablespoons butter 1 large onion, chopped 3 tablespoons white flour 2 cups chicken broth 1 cup milk 1/2 cup heavy cream 1/2 can (7 grams), chipotle chilies, chopped 2 cups shredded cooked chicken 1/2 tablespoon ground cumin 1 teaspoon salt 1/4 teaspoon freshly ground black pepper   Steps 1 Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight. Alternately, you can do a quick soak. 2 Drain beans. Return to pot and add enough cold water to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. 3 Melt butter in separate heavy large pot over medium heat. Add onions and saute until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth, milk and cream. Simmer gently until thickened, about 10 minutes. 4 Add reserved white beans, chipotles, shredded chicken, and remaining ingredients. Simmer gently to blend flavors, about 20 minutes. 5 Serve with chosen accompaniments. Yield servings  use metric original recipe: 6  servings Notes Accompaniments (optional): 1 cup grated Monterey Jack cheese 1 cup sour cream 1/2 cup chopped fresh cilantro Purchased salsa Fresh corn kernels Tortilla chips Cubed avocado Product Foodie Kitchen products used in this recipe! Stainless Steel Measuring Cups Stainless Steel Measuring Spoons Conical Strainer Stainless Steel Balloon Whisk Fresco Peppermill Tellicherry Pepper If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.