This recipe is for a chicken chili that uses poached chicken breast, onions, flour, chicken broth, heavy cream, roasted green chilies, chili powder, hot sauce, seasonings, and shredded jack cheese. The chicken is poached and chopped, then onions are sauteed in butter before flour is added to make a roux. Broth and cream are stirred in to create the base for the chili, which is cooked for 20 minutes before sour cream, garnishes and optional crushed tortilla chips are added. The chili is served hot with fresh salsa, cilantro and tortilla chips.

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!!!