1 can (about 15 ounces) small white beans, undrained
1 can (4 ounces) chopped green chiles, drained
1 teaspoon ground cumin
1 teaspoon jalapeńo hot pepper sauce
6 flour tortillas (8-inch), warmed
Shredded Monterey Jack cheese
Chopped fresh cilantro leaves (optional)
Instructions
1.Heat the butter in a 12-inch skillet over medium heat. Add the onion and garlic powder. Cook and stir until the onion is tender.
2.Stir the flour into the skillet. Cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.
3.Stir the chicken, beans, chiles, cumin and hot pepper sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally.
4.Line each of 6 serving bowls with the tortillas. Divide the chili among the bowls. Serve topped with cheese and cilantro, if desired.
Originally Submitted
10/8/2011
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