White Chili#1

Name: White Chili#1
Yield: 4
Cuisine: Fusion
Ingredients: butter; scallions, spring or green onions; sweet yellow bell peppers; garlic; jalapeño pepper; ginger; salt; sage; cumin; chicken breasts; butter; flour; cream; chicken broth; corn; great northern beans; cayenne pepper; white pepper; jalapeño pepper; monterey jack cheese

Submitted by dep911

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

Chicken mixture

TABLESPOONS BUTTER

BUNCH SCALLIONS, SPRING OR GREEN ONIONS
chopped *

MEDIUM SWEET YELLOW BELL PEPPERS
sweet, yellow *

2 ⅛

TEASPOONS GARLIC
minced

EACH JALAPEÑO PEPPER
fresh, seeded *

TEASPOON GINGER
fresh, grated

TEASPOON SALT

TEASPOON SAGE *

TEASPOON CUMIN

1 ½

POUNDS CHICKEN BREASTS
skinned, boned and cut into pieces

Sauces

TABLESPOONS BUTTER

CUP ALL-PURPOSE FLOUR

CUP CREAM

CUPS CHICKEN BROTH

CAN CORN
drained *

JAR GREAT NORTHERN BEANS *

Extra seasonings optional

X CAYENNE PEPPER *

X WHITE PEPPER *

X JALAPEÑO PEPPER *

X MONTEREY JACK CHEESE *

Directions

CHICKEN MIXTURE: Melt butter in a 5 quart pan.

Sauté scallions, yellow pepper, garlic, fresh jal apenos, 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 Tb butter in the same pan.

When bubbling, add flour, and whisk brisk ly while adding cream.

When smooth and thick, add chicken broth. Stir until ble nded. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desire d, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled j alapenos with a little juice. Serve chili hot, topped with grated cheese and ac companied by corn bread.