Ingredients: |
Ingredients: 1 medium onion, chopped 3 tablespoons olive oil 1 (4oz) can chopped green chilies OR 4 oz fresh OR dried chilies 2 teaspoons dried oregano 3 tablespoons flour 1 tablespoon ground cumin 4 (~15 oz) cans white beans, undrained 2 (~14 oz) cans chicken broth 2 cups finely chopped cooked chicken 2 cups shredded Monterey Jack cheese 2 teaspoons salt or to taste 16 oz sour cream 16 oz salsa
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Directions: |
Directions:If using dried or fresh chilies, the type you use is to your preference. If using canned & chopped chilies, drain them. If using fresh chilies, chop them. If using dried chilies, reconstitute them; drain them; chop them. In a large skillet, cook the onions & chilies (canned/fresh/dried) in the hot oil until cooked through, about 5 minutes. Add the cumin & oregano, then the flour to create a roux , cook for 5 minutes, stirring often. Add the beans, chicken broth, & salsa. Bring this to a boil. Reduce the heat and simmer for 10 minutes. Add the chicken and the salt; cook until fully heated. Mix in the cheese & sour cream; cook until the cheese has melted. |
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Notes: |
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Notes: Alternatively, boil a whole chicken using its meat and 4 cups (or 32 ounces or 1 quart) of its broth instead of the chicken broth & cooked chicken called for in this recipe. A good example to use for boiling a whole chicken can be found in the recipe titled "Salad, Jamie's Chicken" elsewhere in this cookbook.
Roux is a French term for a thickening agent. It's pronounced as R-OO rhyming with TOO.
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