Margy’s White Chili
"I use a grocery store rotisserie chicken to save time. I eliminate any extra salt as my SO is on a low sodium regimen. One of those recipes that is actually better the next day"
Ingredients
| Ingredient | Quantity |
|---|---|
| 2 tbsp Butter | 2 tbsp Flour, 1 cup Half-and-half, 2 15-oz cans White Kidney Beans, rinsed and drained, 2 4-oz cans) Chopped green chilies, drained, 1/4 tsp Garlic powder, 1 tspn chili powder, 2 cups Monterey Jack Cheese shredded |
| 3 cups low sodium Chicken Broth | |
| whole rotisserie chicken meat removed and chopped | |
| 1 11-oz can corn, drained | |
| 2 tbsp diced onion | |
| 1 tspn cumin | |
| 1/2 tspn black pepper |
Directions
Directions
- In a fry pan melt the butter and stir in the flour. Cook for 2 minutes.
- Gradually whisk in the chicken broth Bring it to a boil and cook for 2 minutes, until thickened. add the 1/2 and 1/2 slowly and keep stirring.
- Add the remaining ingredients to a pot and cook for 20 minutes or better yet a crock pot and let it cook all day. Go out and play in the snow and come home to a yummy smell and hot delish!