Melt 1/2 stick butter in soup pan and add 1/4 cup flour. Stir together then add 1 tsp chopped garlic. Gradually add 2 cups half & half (can use milk). Add 1 can chicken broth. Stir constantly and simmer until thickened. (soup will thicken as you add ingredients)
Add:
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Then add:
2 chicken breasts, cooked and cubed
1-2 cans diced green chilies (can puree them with 1/4-1/2 cup cilantro)
2 cans navy beans (white beans)
1 1/2 cup Monterey Jack cheese
Bring all ingredients to a boil then simmer 10 minutes.
Freezer instructions: Make chili as directed then place in freezer container and place in freezer. When ready to use, thaw and reheat on stove top.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment