Directions
- 1Melt your butter on medium high heat in a large pot.
- 2Add your flour and whisk well to get rid of any clumps.
- 3Slowly add in the chicken broth while whisking away any clumps.
- 4Add your half and half and mix well.
- 5Cook for 5 minutes until it’s thickened a bit.
- 6Then add your spices and mix well.
- 7Add in your chilies, beans and chicken.
- 8Mix well then add in your cheese.
- 9Bring to a light boil then cover and simmer for 10 minutes until thick.
- 10Serve with toppings and enjoy!!
Ingredients
- 4 tbsp butter
- 0.25 cup flour
- 2 cups chicken broth
- 2 cups half & half
- 2 4oz cans diced chilies
- 3 15oz cans white beans (mixed garbanzo, kidney and great northern)
- 2.5 cups shredded chicken
- 1 cup pepper jack cheese
- spices
- pepper jack cheese
- cilantro
- sour cream
Equipment
large pot
Tips
- To save time, use a rotisserie chicken for shredded chicken.
- Serve with toppings such as more cheese, cilantro, and sour cream.
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