Friday, February 4, 2011

Chicken Chili

1 med onion
3-4 cans great white northern beans
3/4 c chicken broth
1 tsp tabasco sauce
1/2 tsp cumin
4 cooked and cut chicken breasts
1/2 c sour cream
1 clove garlic
1 cube butter
1/4 c flour
2 c milk
3/4 tsp chili powder
2 4 oz cans green chilis
1 1/2 c monterey jack cheese

saute onion, garlic, and 2 tbsp butter and set aside. In a large pot melt remaining butter, whisk in flour. Cook 3 min. Stir in onions. Gradually add broth and milk. Bring to a boil on med heat til thick (about 5 min). stir in everything else except the sour cream. Cook on low 20 minutes or until beans are cooked through. Add sour cream then serve.

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