February 9, 2011

White Chili

White Chili

Printable Version

½ medium onion, chopped
½ cup green pepper
1 4 oz. can green chilies
2 cloves garlic, minced
2 Tab butter or margarine
2 Tab flour
2 cups chicken broth
½ cup milk
2 cups navy beans
2 cups corn
1 cup cooked chicken, chopped
¼ cup sour cream
1 tsp poultry seasoning (or combination of thyme and rosemary)
1 tsp cumin
salt and pepper
cilantro, if desired
tortilla chips

Sauté onion and green pepper 1 Tab oil until just tender, adding chilies and garlic for the last minute. Set aside. In soup pot, melt butter; blend in flour and cook briefly. Remove from heat, and stir in broth and milk. Cook over medium heat, stirring continuously, until sauce thickens. Add remaining ingredients and vegetables. Heat through. Season to taste with cilantro, salt, and pepper. Serve with cheese and tortilla chips.

Salsa Variation:  Omit green chilies.  Add 1/2 cup salsa when putting all ingredients together at the end.

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