It's that time of year when the crisp autumn air screams for me to have comfort foods.
This recipe was given to me by one of my dearest friends, and I have yet to
find a chicken chili I like as much. It won an award at a chili cook-off, it's that good!
3 Chicken Breasts –chopped in small cubes/pieces
3 TBsp Olive Oil
1 Med Onion – chopped
2 TBsp Hot Sauce
3 TBsp Flour
1 tsp Salt
½ tsp Black Pepper
2-1/2 tsp Cumin
1 TBsp minced garlic (more if you like)
1 16 oz jar Public’s Hot Thick Salsa, or may use mild
2 Cans Bush Northern Beans (rinsed well – drained)
2 Cans (4 oz) Green chilies
1 Can (16 oz) Chicken Broth
8 Oz Monterey Jack w/Jalapenos – shredded
8 Oz Sour Cream
1 Cup Whipping Cream (optional)
Directions: In heavy duty large pot (5 qt) cook chicken, onions, hot sauce, and garlic in olive oil until chicken is no longer pink.
ADD: Flour, salt, pepper, and cumin to chicken mixture and cook for 1-2 minutes more.
ADD: Chicken broth, salsa, green chilies, and beans – bring up to boil, simmer in pot, uncovered, for 30 minutes.
ADD: Sour cream, cheese, and whipping cream. Mix thoroughly and remove from heat.
Serves 8-12 people
NOTE: This is really good after the flavors have had time to “mesh.”