Submitted by Kristen Clifford
Serves 16
2 sticks
butter
2 large
yellow onions, diced
2 T garlic,
minced
1 -2 c.
frozen corn
½ cup
flour
3 cups
chicken/veg broth
1 qt. half
and half (any preferred milk works)
2 tsp.
Tabasco sauce
2 T Chili
powder
1 T Plus 1
tsp. Cumin Powder
1 whole
rotisserie chicken, meat only*
2 cans
cannelloni beans, drained
2 – 4 oz.
cans diced mild green chilies, drained
1 lb.
Monterey Jack cheese, grated
3 T
Cilantro and green onions
salt and
pepper to taste
Melt butter
over moderately low heat; add onions and garlic and sauté until
slightly tender. Add corn and heat. Add flour and mix well.
Continue to cook about 15 minutes stirring constantly. Slowly stir
in broth and half and half, stirring constantly. Bring mixture to a
boil, reduce heat to simmer and cook for 5 minutes, or until
thickened. Stir in Tabasco, chili powder and cumin. Add beans,
chilies, chicken cheese and cook over low heat for 20 – 30 minutes,
stirring occasionally. Add cilantro, green onions and salt and
pepper to taste.
*Also is a
great vegetarian dish. Just leave out Chicken and use Vegetable Brot
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