Recipe of the Week: White Chili

Feb 15, 2009

White Chili   - submitted by Almeda Girod

Serve this dish on a cold day and you will be sure to get warmed up.  This is great for leftovers too!  This recipe can be found on page 41 in the Huron Hills cookbook From Our Kitchen to Yours.

1 Onion, chopped

1 Green Pepper, chopped

2 Garlic cloves, finely chopped

1 stick Butter

1 cup Flour

2 qt. Chicken Broth

6 oz. can Chili Peppers

1/2 cup Salsa, medium hot

1 cup cooked Chicken, cubed

1 pinch Cayenne Pepper

1 1/2 tsp. Cumin

24 oz. can Navy White Beans

Cook onion, green pepper, and garlic in butter until tender.  Slowly stir in flour.  Add broth, stirring constantly to avoid lumps.  Add remaining ingredients and cook together for 30-45 minutes to blend flavors.  May be served immediately or refrigerated to serve later.  Serve with shredded Mnterey Jack cheese and tortilla strips, or a nice chunk of fresh baked bread.

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