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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Store-bought rotisserie chicken makes this spicy chili easy, but you could also cook your own. We like it with sour cream, green onions, cheese or salsa on top. Ingredients:
1 large onion, chopped |
6 tablespoons butter, cubed |
2 tablespoons king arthur unbleached all-purpose flour |
2 cups chicken broth |
3/4 cup half-and-half cream |
1 rotisserie chicken, cut up |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
1 can (11 ounces) white corn, drained |
2 cans (4 ounces each) chopped green chilies |
2 teaspoons ground cumin |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1/2 teaspoon hot pepper sauce |
1-1/2 cups (6 ounces) shredded pepper jack cheese |
salsa and chopped green onions, optional |
Directions:
1. In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir for 3 minutes or until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the chicken, beans, corn, chilies, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
3. Garnish each serving with salsa and green onions if desired. Yield: 9 servings (2-1/4 quarts).
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