Amy's Prize-Winning White Bean Chicken Chili

Our friend, Amy gets the credit for this one.  She actually won a chili contest with this a while back.  She graciously sat down and wrote it all out for me in an email, after I begged...because she's one of those pros who doesn't use a recipe for this kind of thing. :) I tweeked a few things because I hardly ever have the creamed soup cans--but it still tastes just like Amy's.  This one's been a winner every time at our house!

Ingredients:

4 boneless skinless chicken breast halves (about 1 lb.) sliced in bite-sized pieces

1 lb. dried navy beans or dried cannellini beans (or 3 14-oz. cans of either)

8 cups water (if cooking beans, 4 for soaking, 4 for cooking)

1/2 cup butter

1/2 cup flour

1 1/2 cups chicken broth

2 cups half-and-half

2 cups milk (1%, 2%, or whole)

2 tsp. chili powder

2 tsp. coriander

1 tsp. cumin

1/2 tsp. salt, to taste

Dash of Tabasco seasoning

2 cloves garlic, minced

2 medium onions, chopped

1 red bell pepper, chopped

1/2 cup fresh mushrooms, sliced (optional)

juice of 1 lime

1 Tbs. white wine vinegar

1 4-oz. can mild green chilies, drained (optional)

1 14-oz can sweet corn (or 2 cups frozen corn)

1/4 cup fresh cilantro, chopped

1 1/2 cups monterey jack cheese

1/2 cup sour cream

Directions:

1. Soak beans in 4 cups water overnight. Drain.  For a quick-soak, heat beans with 4 cups water to boiling in large pot, and then turn off heat and let sit for one hour.  Drain.
2. Add 4 cups fresh water to beans.  Bring to boil over medium high heat. Reduce heat to low and let simmer for 1 1/2-2 hours until beans are tender.  Set aside.
3. Stir-fry chicken in 2 Tbs. oil over medium-high heat.  Set aside.
4. In separate pot, melt butter on medium-high heat.  Add onions, bell pepper, and mushrooms.  Stir-fry until tender.  
5. Stir in flour and cook about 2 minutes.  Add broth, half-and-half, and milk.  Bring mixture to a boil and simmer for about 5 minutes until thickened.
6. Stir in chili powder, cumin, salt, Tabasco, cilantro, lime juice, and vinegar.
7. Then add beans, chicken, chilies, corn, and cheese and cook mixture over medium-low heat, stirring for 15 minutes.
8. Turn off heat and stir in sour cream.  Serve plain or over rice.  Garnish with springs of cilantro.  Enjoy!