White Chili#1

• 2 tablespoons butter
• 1 bunch scallions, spring or green onions chopped
• 1 medium sweet yellow bell peppers sweet, yellow
• 218 teaspoons garlic minced
• 4 each jalapeno pepper fresh, seeded
• 1/2 teaspoon ginger fresh, grated
• 1/2 teaspoon salt
• 1/2 teaspoon sage
• 1/2 teaspoon cumin
• 1 1/2 pounds chicken breasts skinned, boned and cut into pieces
• 3 tablespoons butter
• 1/4 cup flour, all-purpose
• 1/2 cup cream
• 2 cups chicken broth
• 1 can corn drained
• 1 jar great northern beans
• 1 x cayenne pepper
• 1 x white pepper
• 1 x jalapeno pepper
• 1 x monterey jack cheese

1. CHICKEN MIXTURE: Melt butter in a 5 quart pan.
2. Saute scallions, yellow pepper, garlic, fresh jal apenos, ginger, salt, sage and cumin.
3. Add chicken and cook until just done.
4. Do not overcook.
5. Remove chicken from pan and set aside.
6. SAUCE: Melt the 3 Tb butter in the same pan.
7. When bubbling, add flour, and whisk brisk ly while adding cream.
8. When smooth and thick, add chicken broth.
9. Stir until ble nded.
10. Stir in corn, beans, and chicken mixture and simmer 30 minutes.
11. If desire d, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled j alapenos with a little juice.
12. Serve chili hot, topped with grated cheese and ac companied by corn bread.

butter, scallions, sweet yellow bell peppers sweet, garlic, jalapeno pepper, ginger fresh, salt, sage, cumin, chicken breasts skinned, butter, flour, cream, chicken broth, corn, beans, cayenne pepper, white pepper, jalapeno pepper, cheese

Taken from recipeland.com/recipe/v/white-chili1-40894 (may not work)