Recipe Name white chicken chili Submitted by mcpartdl Recipe Description Quantity 1 Quantity Unit pot Prep Time (minutes) 20 Cook Time (minutes) 120 Ready In (minutes) 140

Ingredients Amount Measure Ingredient 2 pounds, raw breast 1 can (303 x 406) Shoepeg corn 1 1/2 cup beans 1/4 cup all-purpose flour 2 cups cream, half and half; can use fat free 1 stick unsalted butter, cold 1 1/2 cups Rotel - tomatoes, red, ripe, canned, Mexican 1 teaspoon tabasco 1 teaspoon Spices, ground cumin 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon chili powder 1 large Onion, chopped 3/4 cup broth, chicken flavored, vergetarian, organic, powder, Frontier 16 tablespoons Green chiles, 4 oz canned chopped with liquid Steps Sequence Step 1 Heat a large skillet (can be cast iron – I don’t have) over moderately high heat and put in some butter and oil. Meanwhile coat your chicken with salt and pepper and some chili powder. Throw them in the skillet and sear. Resist the urge to turn them over. Leave them for five minutes, or until nicely browned, then flip them. Leave it there until browned and then flip them every few minutes until they are done (white instead of pink). 2 Set chicken aside. When the chicken is cool enough to handle, shred it with your fingers and set aside. I usually put it on a plate in the fridge so it cools quicker. You can also cut it into smaller pieces and throw it in the food processor. 3 While waiting for chicken to cool, cook the onion in the same pan with 2 Tbs of butter until softened. 4 In a heavy, big pot, large enough to hold all the ingredients, melt remaining 6 Tbs of butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for three minutes. This does not usually look like a roux when I do it… it looks like lumpy applesauce. Stir in the onion and gradually add the broth and half and half, whisking the whole time. (Honestly, I just throw it all in, but the recipe says “gradual”). Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. (It will be moderately thick.) Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, corn, Rotel, and shredded chicken, and cook over moderately low heat, stirring occasionally for 20 minutes. May be served immediately. 5 Some people put sour cream and cheese in it… I prefer no sour cream and to put the cheese on top only. Also, if you want it to be healthier use fat free half and half and broth and maybe add any kind of other vegetables you like, I think small fully cooked carrots could be good… though I have not tried it before.