White chili #1

1 servings

Ingredients

QuantityIngredient
2tablespoonsButter
1Bunch chopped scallions
1mediumSweet yellow pepper chopped
1cloveGarlic, minced
4Fresh jalapeno peppers
Seeded and chopped
½teaspoonFresh grated ginger
½teaspoonSalt
½teaspoonSage
½teaspoonCumin
Chicken breasts skinned
Boned and cut into pieces
3tablespoonsButter
¼cupFlour
½cupCream
2cupsChicken broth
1can(17-oz) corn
1Jar (3-lb) great northern
Beans
Cayenne pepper
White pepper
1Jar (11-oz) pickled
Jalapeno peppers
Grated Monterey jack cheese

Directions

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.