White Chicken Chili
Melt 1/2 cube butter
Whisk in 1/4 C. flour
Cook till light brown color.
Gradually add: 2 C. half & half
Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.
Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt
Then add:
2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese
Simmer for ten minutes.
Personal preference:
I like to cook it on low in the crockpot for 4 hours and I add garlic to mine.
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