White Chili

Instructions

WHAT TO DO

1.    In large dutch oven, bring olive oil to medium high heat, add onion, celery, bell pepper, jalapeno, cumin, coriander, and roasted garlic

2.   when vegetables caramelized, add flour and butter, stirring constantly so flour doesn’t clump or burn

3.   add chicken when flour starts to brown

4.   add chicken stock, half and half, green chilis, cilantro, smoked cheddar, and reduce heat to low-medium for 20-30 minutes

5.   garnish with queso fresco and sliced scallions

Ingredients
  • 1 rotisserie chicken, shredded into bite size chunks
  • ⅓ cup onion, small diced
  • ⅓ cup celery, small diced
  • ⅓ cup bell pepper, small diced
  • 2 jalapenos, deseeded and small diced
  • 5 cloves roasted garlic
  • 8 ounce can of green chilies
  • ⅓ cup half and half
  • 1 quart chicken stock
  • 2 tablespoons minced cilantro
  • 2 tablespoons ground cumin
  • 1 tablespoon all purpose flour
  • 1 tablespoon ground coriander
  • ¼ cup crumbled queso fresco for topping
  • ¼ cup smoked cheddar, grated
  • 2 tablespoons sliced scallions
  • 2 tablespoons olive oil
  • 1 tablespoon butter

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