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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This came from my mother's vast collection of recipes. It was a family favorite. SPICY TOO!!! Ingredients:
1 gallon water |
8 ounces onions |
8 ounces chicken base |
1/4 ounce garlic |
1 1/2 teaspoons pepper |
3/4 teaspoon cumin |
3/4 teaspoon dry mustard |
1 1/2 worcestershire sauce |
2 quarts hot water |
1 1/2 lbs cut up chicken breasts |
1 1/4 lbs chilies |
2 1/4 lbs diced potatoes |
1/2 bunch green onion |
1 cup milk |
9 ounces butter |
9 ounces flour |
Directions:
1. Combine all ingrediants in a pot (except roux mix, milk and green onions), and bring to a boil.
2. Ten minutes before serving add green onions and milk.
3. Roux Mix: Melt the butter over medium heat, Slowly and whisking constantly add flour to the butter.
4. If roux is too thin, add a some flour,if too thick add more butter thin it out.
5. Heat just to a simmer Once all of the liquid has been added to the roux, cook sauce or soup for 20 minutes.
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