Spicy White Chili

• 5 Boneless Chicken Breast Filets
• 3 can White sweet corn
• 3 can White Kidney Beans
• 3 can Rotel Tomatoes w/chilies
• 2 box Spanish Rice
• 1 box Chicken stock
• 1 clove Garlic
• 1 White Onion
• 1 Green Pepper
• 1 cup Diced/Sliced Jalepeneos
• 1 cup Butter
• 1 cup All Purpose Flour
• 1 1/4 tbsp Cumin
• 1 1/4 tbsp Chili powder
• 1 tbsp White Pepper
• 1 1/4 tbsp Dried Oregano
• 1 Louisiana Hot Sauce

1. Start off by chopping your green pepper and onion, and mince your garlic.
2. Bring your chicken stock to a boil in large soup pot.
3. Place your fresh chopped ingredients in the boiling stock.
4. Let them cook till onions are translucent.
5. Boil your chicken breast till done and shred the meat.
6. Place in a bowl and cover completely in hot sauce and let sit.
7. Now start your rue.
8. Melt your butter in a small sauce pot and slowly add flour to the butter till "runny" thick.
9. Set aside (stir every so often to prevent thickening)
10. Cook your rice according to directions on box and set aside
11. Now add your chicken Into the large soup pot, mix in to the onions and peppers.
12. Then add your beans, corn, tomatoes, and jalepeneos.
13. Then add the rice.
14. Now slowly add in your rue.
15. Stir your soup while you pour.
16. Add in your spices and stir.
17. Let cook on Low-medium heat for 25 minutes
18. **notes** drain the juice from the beans and wash them before adding them to the soup.
19. However don't drain your corn, tomatoes or jalepeneos, the juice from these will add volume to the soup!

chicken, white sweet corn, beans, tomatoes, spanish rice, chicken, clove garlic, white onion, green pepper, butter, flour, cumin, chili powder, white pepper, oregano, hot sauce

Taken from cookpad.com/us/recipes/341934-spicy-white-chili (may not work)