1. The Best Ever Chicken Chili
10 ea Chicken Breast, poached and cut into bite sized pieces
½ cup Butter, unsalted
2 ea Large onion, yellow, chopped
½ cup Flour
2 cups Chicken broth
1 qt Heavy cream or ½ and ½
3 cans Ortega roasted and chopped green chilies
2 T Chili Powder
2 T Tabasco ( or your favorite hot sauce)
1 t Salt
1 t Black pepper
1 t Cumin
3 cups Jack cheese, shredded
1 cup Sour cream
Fresh salsa, cilantro and tortilla chips for garnish
Method: Poach chicken, until cooked, in seasoned water(not too salty). This broth can be
strained and used in place of canned broth. Remove chicken, cool and chop. While chicken is
cooling, melt butter in medium to heavy bottom stock pot and sautee onions until light golden
brown. Stir in flour and cook for about 1 minute. Stir in broth and cream, stirring occasionally so
it does not scorch or boil over. Gently cook until thickened. Add other ingredients except sour
cream and garnishes. Continue to cook over low heat for 20 minutes. Stir in sour cream. Serve
hot with garnishes on the side. I like to break up the tortillas and mix them right in. YUMMY!!!