Creamy Chicken Chili

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 2 cloves Garlic
  • 1 (4 oz. can Green chilies
  • 1 Jalapeno
  • 1 Onion, medium
  • 1 Tomatoes and cilantro, Fresh
  • 2 cans White beans

• Canned Goods

  • 3 cups Chicken broth, low-sodium

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 1/3 cup Flour
  • 1 Salt and pepper

• Dairy

  • 6 tbsp Butter
  • 3 cups Half and half

Found on letsdishrecipes.com

Ingredients

• 6 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/3 cup flour
• 3 cups low-sodium chicken broth
• 3 cups chopped, cooked chicken
• 3 cups Half and Half
• 2 cans white beans, drained and rinsed
• 1 (4 oz.) can diced green chilies
• 1-2 tablespoons lime juice
• Salt and pepper, to taste
• Fresh chopped tomatoes and cilantro, for garnish

Directions

• In a large pot over medium heat, melt the butter. Add onions, garlic, jalapeno, chili powder and cayenne and cook until onions are soft, 5-10 minutes. Stir in the flour and cook for a minute more.
• Whisk in the chicken broth until smooth. Bring to a simmer, then add the Half and Half and chicken. Simmer until the chili thickens.
• Stir in the beans, green chilies and lime juice. Season with salt and pepper to taste. Serve with fresh diced tomatoes and cilantro, if desired.

Nutrition