Recipe: White Chicken Chili from Brett Favre's Steakhouse

WHITE CHICKEN CHILI FROM BRETT FAVRE'S STEAKHOUSE
recipe provided by executive kitchen manager, Brian Christman

4 tablespoons (1/2 stick) unsalted butter
1/2 Spanish onion, medium diced
1/2 teaspoon garlic, chopped
1 green bell pepper, medium diced
1/4 red bell pepper, diced
1/4 yellow bell pepper, diced
1 1/2 ounces chicken base (about 3 tablespoons)
1 quart water
1 pint whole milk
1 pint heavy (whipping) cream
3/8 pound pinto, kidney or other favorite chili beans, soaked at room temperature 24 hours
3/8 pound small white beans, soaked at room temperature 24 hours
1/4 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
3/4 teaspoon celery salt
3/4 teaspoon cayenne pepper
1 teaspoon chili powder
3/4 pound cooked chicken meat, diced or pulled into bite-size pieces
FOR THE ROUX:
4 tablespoons (1/2 stick) butter mixed with approximately 4 tablespoons flour

In large pot, melt 4 tablespoons butter. Add onion, garlic and peppers and saute until tender.

In a 4-cup measure, dissolve chicken base in water. Add to pot, along with milk and heavy cream. Bring to a boil. Add beans and seasonings. Simmer 1 hour, or until beans are tender. Add chicken meat.

Make a roux by melting 4 tablespoons butter over low heat in a small saucepan. Mix in flour and cook, stirring constantly, for about 2 minutes.

Add roux gradually to soup until thickened slightly. Adjust seasonings and serve.

Makes 8 to 10 servings.
Source: Milwaukee Journal Sentinel, Jul 29, 2003