Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 1 | Bunch chopped scallions |
| 1 medium | Sweet yellow pepper chopped |
| 1 clove | Garlic, minced |
| 4 | Fresh jalapeno peppers |
| Seeded and chopped | |
| ½ teaspoon | Fresh grated ginger |
| ½ teaspoon | Salt |
| ½ teaspoon | Sage |
| ½ teaspoon | Cumin |
| 1½ | Chicken breasts skinned |
| Boned and cut into pieces | |
| 3 tablespoons | Butter |
| ¼ cup | Flour |
| ½ cup | Cream |
| 2 cups | Chicken broth |
| 1 can | (17-oz) corn |
| 1 | Jar (3-lb) great northern |
| Beans | |
| Cayenne pepper | |
| White pepper | |
| 1 | Jar (11-oz) pickled |
| Jalapeno peppers | |
| Grated Monterey jack cheese |
CHICKEN MIXTURE
SAUCES
EXTRA SEASONINGS: OPTIONAL
CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add chicken and cook until just done. Do not overcook. Remove chicken from pan and set aside. SAUCE: Melt the 3 Tb butter in the same pan.
When bubbling, add flour, and whisk briskly while adding cream. When smooth and thick, add chicken broth. Stir until blended. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice. Serve chili hot, topped with grated cheese and accompanied by corn bread.