TODAY Food Club

White Chili

• Servings: 6-8
• Prep Time: 30 min
• Cooking Time: 1 hr

Ingredients

• Rotisserie Chicken
• Chopped Yellow Onion
• 3 Chopped Garlic Cloves
• Pablano Pepper
• 2 Sliced Jalapeños
• Box of Chicken Stock
• 1 Cup Water
• 1 tablespoon Oregon
• 2 bay leaves
• 2 cans cannelloni beans
• 5 tablespoons butter
• 3 tablespoons flour
• 2 tablespoons cilantro paste
• Shredded white cheddar
• Chopped fresh cilantro

Preparation

1. Char pablano pepper
2. Shred meat from chicken
3. Chop onion and garlic
4. Peel skin of pablano and slice
5. Slice jalapeño
6. Melt 2 tablespoons of butter and sauté onion, garlic, and oregano
7. Add both peppers and sauté 2 minutes
8. Add stock and one cup water
9. Add chicken
10. Open can of beans and rinse. Then add to pot.
11. Add two bay leaves and 2 tablespoons of cilantro paste
12. In separate pan melt 3 tablespoons butter. Wisk in 3 tablespoons flour until paste. Add to sauce.
13. COver and simmer at least an hour.
14. Serve with jasmin rice and Italian bread.
15. TOp with white cheddar cheese and fresh cilantro.

Recipe Tags

• One pot
• American
• Entree