Categories: Poultry
Ingredients
- 3 Tbsp olive oil
- 1 large onion, chopped
- 2 tsp chili powder
- 1 1/2 tsp cumin
- 1 tsp oregano
- 2 garlic cloves, minced
- 2 cans white kidney beans, drained and rinsed
- 3-4 cups cooked, diced chicken
- 1 cup corn
- 1 can diced green chilies
- 2 cups chicken broth
- 1/4 tsp salt
- 2 Tbsp butter, softened
- 1 1/2 Tbsp flour
- pepper
- 3-4 Tbsp light cream
- grated monterey jack cheese
Directions
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Warm the oil in a large, heavy saucepan over med heat.
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Add the onion and saute, stirring often, for 7 min.
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Stir in the chili powder, cumin, oregano, and garlic and saute for another min.
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Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt.
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Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 min.
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In a small bowl, blend the butter and flour.
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Add the mixture to the chili and stir until it thickens, about a min.
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Add more salt and pepper to taste.