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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The original of this recipe was much higher in fat (though this ain't diet food lol) and much more complicated. I have streamlined it, and I don't think it loses flavor...and I'm much more likely to make it this way. It's still spicy, just not tomato-y. Ingredients:
1 tablespoon butter |
1 tablespoon extra virgin olive oil |
1 large onion, chopped |
2 garlic cloves, pressed |
1/4 cup flour |
4 teaspoons cumin |
2 cups chicken broth |
1 cup heavy cream |
1 (4 ounce) can chopped green chilies (anaheim for less heat, jalapeno for more heat) |
1/2 cup green chili salsa (i use goya brand) |
2 (15 ounce) cans white beans (such as cannellini, drained and rinsed) |
3 -4 cups cooked chicken, chopped |
1 cup monterey jack cheese, grated (use pepper jack if you want it really spicy) |
Directions:
1. Melt butter in oil in a dutch oven or saucepan.
2. Add onions and saute until tender but not browned.
3. Add garlic and stir briefly.
4. Sprinkle in flour and stir until absorbed.
5. Add cumin and stir again.
6. Slowly add chicken broth, stirring, until it is heated through and starting to thicken.
7. Add the cream and continue to cook and stir until starting to simmer. Don't allow to boil or the cream may curdle.
8. Add the chiles, salsa, beans and chicken and bring to a slow simmer.
9. Cook for about 15 minutes, stirring frequently to prevent scorching.
10. Just before serving, add the cheese and stir in until melted.
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