Title: White Chili #1
Categories: Soup Meat Chili
Yield: 6 Servings
| CHICKEN MIXTURE |
| 2 | tb | Butter |
| 1 | | Bunch chopped scallions |
| 1 | md | Sweet yellow pepper chopped |
| 1 | | Minced clove garlic |
| 3 | | Fresh jalapeno peppers seeded and chopped |
| 1/2 | ts | Fresh grated ginger |
| 1/2 | ts | Salt |
| 1/2 | ts | Sage |
| 1/2 | ts | Cumin |
| 1 1/2 | | Chicken breasts skinned boned and cut into pieces |
| SAUCES |
| 3 | tb | Butter |
| 1/4 | c | Flour |
| 1/2 | c | Cream |
| 2 | c | Chicken broth |
| 1 | cn | (17-oz) corn |
| 1 | | Jar (3-lb) great northern beans |
| EXTRA SEASONINGS: OPTIONAL |
| | | Cayenne pepper |
| | | White pepper |
| 1 | | Jar (11-oz) pickled jalapeno peppers |
| | | Grated monterey jack cheese |
CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute
scallions, yellow pepper, garlic, fresh jalapenos, ginger,
salt, sage and cumin. Add chicken and cook until just done. Do
not overcook. Remove chicken from pan and set aside.
SAUCE: Melt the 3 tb butter in the same pan. When
bubbling, add flour, and whisk briskly while adding cream. When
smooth and thick, add chicken broth. Stir until blended. Stir
in corn, beans, and chicken mixture and simmer 30 minutes.
If desired, add 2 shakes cayenne pepper, 1 shake white
pepper, and 4 ounces of pickled jalapenos with a little juice.
Serve chili hot, topped with grated cheese and accompanied by
corn bread.