white chicken chili

its been raining here and cold so chili is a nice little comfort on a windy and wet day. this is a little bit different than your regular chili but just perfect when you don't want the same ol tomato based chili. i've been making this recipe for years and lost it about 3 yrs ago...while cleaning out the fridge i found it all wet and soggy underneath and made it that night. its good with some corn chips sprinkled on top and even better the next day.

enjoy!




1/4 cup unsalted butter
1 yellow onion, chopped
3 garlc cloves, minced
1 cup organic corn
1/4 cup unbleached flour
1 1/2 cup low sodium organic chicken broth
1 cup half and half
1 can organic evaporated milk
few splashes of tabasco sauce
1 tbl chili powder
1 tbl cumin powder
1 whole rotisserie chicken, shredded
1 can cannelini beans, drained
1 4 oz can diced green chilies, drained
1 cup grated monterey jack cheese
handful of chopped cilantro

melt butter in saucepan over low heat; add onions, garlic and corn until tender. stir in flour and cook about 10 min, stirring constantly. slowly pour in chicken broth, half and half and evaporated milk, stir constantly. bring to boil and reduce to a low simmer until thickened.
stir in tabasco, chili powder, cumin, chicken, beans, chiles, and cheese and cook 20-30 minutes. add cilantro and serve.