White Chili
20 ingredients
12 steps
Ingredients
- 2 tablespoons butter
- 1 bunch scallions, spring or green onions chopped
- 1 medium sweet yellow bell peppers chopped
- 10 milliliters garlic minced
- 4 each jalapeno pepper fresh, seeded and chopped
- 1/2 teaspoon ginger fresh, grated
- 1/2 teaspoon salt
- 1/2 teaspoon sage
- 1/2 teaspoon cumin
- 1 1/2 each chicken breast halves, boneless, skinless cut into pieces
- 3 tablespoons butter
- 1/4 cup flour, all-purpose
- 1/2 cup cream
- 2 cups chicken broth
- 17 ounces corn canned
- 3 pounds great northern beans
- 1 x cayenne pepper
- 1 x white pepper
- 11 ounces pickled jalapenos
- 1 x monterey jack cheese grated
Directions
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1Chicken Mixture: Melt butter in a 5 quart pan.
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2Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin.
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3Add chicken and cook until just done.
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4Do not overcook.
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5Remove chicken from pan and set aside.
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6Sauce: Melt the 3 tablespoons butter in the same pan.
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7When bubbling, add flour, and whisk briskly while adding cream.
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8When smooth and thick, add chicken broth.
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9Stir until blended.
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10Stir in corn, beans, and chicken mixture and simmer 30 minutes.
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11If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice.
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12Serve chili hot, topped with grated cheese and accompanied by corn bread.
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