Jalapeño Chicken White Chili
Jalapeño Chicken White Chili recipe
Yield
16 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken mixture | |||
| 2 | tablespoons |
butter
|
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | medium |
sweet yellow bell peppers
chopped |
*
|
| 10 | milliliters |
garlic
minced |
*
|
| 4 |
jalapeño pepper
fresh, seeded and chopped |
*
|
|
| ½ | teaspoon |
ginger
fresh, grated |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
sage
|
*
|
| ½ | teaspoon |
cumin
|
|
| 1 ½ |
chicken breast halves, boneless, skinless
cut into pieces |
*
|
|
| Sauces | |||
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
cream
|
|
| 2 | cups |
chicken broth
|
|
| 17 | ounces |
corn
canned |
|
| 3 | pounds |
great northern beans
|
|
| Extra seasonings optional | |||
|
cayenne pepper
|
*
|
||
|
white pepper
|
*
|
||
| 11 | ounces |
pickled jalapenos
|
*
|
|
monterey jack cheese
grated |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken mixture | |||
| 3E+1 | ml |
butter
|
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 | medium |
sweet yellow bell peppers
chopped |
*
|
| 1E+1 | milliliters |
garlic
minced |
*
|
| 4 | each |
jalapeño pepper
fresh, seeded and chopped |
*
|
| 2.5 | ml |
ginger
fresh, grated |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sage
|
*
|
| 2.5 | ml |
cumin
|
|
| 1.5 | each |
chicken breast halves, boneless, skinless
cut into pieces |
*
|
| Sauces | |||
| 45 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
cream
|
|
| 473 | ml |
chicken broth
|
|
| 491.3 | ml/g |
corn
canned |
|
| 1.4 | kg |
great northern beans
|
|
| Extra seasonings optional | |||
| 1 | x |
cayenne pepper
|
*
|
| 1 | x |
white pepper
|
*
|
| 317.9 | ml/g |
pickled jalapenos
|
*
|
| 1 | x |
monterey jack cheese
grated |
*
|
Directions
Chicken Mixture: Melt butter in a 5 quart pan.
Sauté scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin.
Add chicken and cook until just done.
Do not overcook.
Remove chicken from pan and set aside.
Sauce: Melt the 3 tablespoons butter in the same pan.
When bubbling, add flour, and whisk briskly while adding cream.
When smooth and thick, add chicken broth.
Stir until blended.
Stir in corn, beans, and chicken mixture and simmer 30 minutes.
If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice.
Serve chili hot, topped with grated cheese and accompanied by corn bread.
