Prep 15 mins
Cook 30 mins
The original of this recipe was much higher in fat (though this ain't diet food lol) and much more complicated. I have streamlined it, and I don't think it loses flavor...and I'm much more likely to make it this way. It's still spicy, just not tomato-y.
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, pressed
- 1⁄4 cup flour
- 4 teaspoons cumin
- 2 cups chicken broth
- 1 cup heavy cream
- 1 (4 ounce) canchopped green chilies (Anaheim for less heat, jalapeno for more heat)
- 1⁄2 cup green chili salsa (I use Goya brand)
- 2 (15 ounce) cans white beans (such as cannellini, drained and rinsed)
- 3 -4 cups cooked chicken, chopped
- 1 cup monterey jack cheese, grated (use pepper jack if you want it REALLY spicy)
- Melt butter in oil in a dutch oven or saucepan.
- Add onions and saute until tender but not browned.
- Add garlic and stir briefly.
- Sprinkle in flour and stir until absorbed.
- Add cumin and stir again.
- Slowly add chicken broth, stirring, until it is heated through and starting to thicken.
- Add the cream and continue to cook and stir until starting to simmer. Don't allow to boil or the cream may curdle.
- Add the chiles, salsa, beans and chicken and bring to a slow simmer.
- Cook for about 15 minutes, stirring frequently to prevent scorching.
- Just before serving, add the cheese and stir in until melted.