INGREDIENTS
| 1 | lb. | chicken breast, cubed |
| 3 | tbsp. | olive oil |
| 2 | tsp. | garlic, minced |
| 1/2 | cup | onions, chopped |
| 1/4 | cup | flour |
| 2 | cups | chicken broth |
| 1 | 4 oz. can | Mexican chilies, chopped |
| 2 | 15 oz. cans | Great Northern Beans |
| 1 1/2 | cups | Monterey Jack cheese, grated |
| 1 | tsp. | cumin |
| 1/8 | tsp. | cloves, ground |
| 1/8 | tsp. | cayenne pepper |
| 1/2 | tsp. | oregano |
| 1 | bag | tortilla chips |
| sour cream (optional) |
PROCEDURE
In a large pot, use 2 tbsp. olive oil to brown chicken. Remove chicken, add remaining oil and saute onions until clear, then add the garlic. Add the chicken broth and bring to a low boil. In a cup stir the flour into 1/3 cup of ice water, whisking until no lumps appear. Slowly add this to the boiling broth, whisking quickly. Stir until thickened, then reduce heat to medium. Stir in spices and chilies.
Add 1 cup grated cheese (reserve 1/2 cup), stirring until melted. Stir in the chicken, reduce heat to simmer and cook 20 minutes. Stir often to prevent scorching.
Add beans, cook 10 minutes on simmer. (Cooking the canned beans too long will turn them to mush.)
Serving Suggestion: Ladle chili over a bed of crushed tortilla chips, and top with reserved cheese and sour cream.
(my student Melody Cooper brought me this recipe from her mother Ruth Hall, 1997)
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