Categories: Chicken, Chili, Main Dish, Tex-Mex

Ingredients

• 2 tablespoons oil
• 1 cup onion, chopped
• 1 garlic clove, minced
• 1/3 cup flour
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 2 cups milk
• 1 cup chicken broth
• 2 cups white shoepeg corn, frozen
• 1 (15 ounce) can white beans, rinsed
• 1 (15 ounce) can black beans, rinsed
• 2 cups cooked chicken, cubed
• 1 (4 ounce) can green chilies, undrained
• 1/4 cup fresh cilantro, chopped

Directions

1. Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.

2. (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.

3. Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.

4. Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.

5. Reduce heat; simmer 15 minutes. Stir in chopped cilantro.

6. Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

Email to a friend | Print this recipe | Back