Trevor's Recipe Collection
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 9 servings (2-1/4 quarts).
• 1 large onion, chopped
• 6 tablespoons butter, cubed
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 3/4 cup half-and-half cream
• 1 rotisserie chicken, cut into bite-sized pieces
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1 can (11 ounces) white corn, drained
• 2 cans (4 ounces each) chopped green chiles
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon hot pepper sauce
• 1-1/2 cups shredded pepper jack cheese
• Optional: Salsa and chopped green onions
• 1. In a Dutch oven, saute onion in butter. Stir in flour until blended; cook and stir until golden brown, about 3 minutes. Gradually add broth and cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
• 2. Add the chicken, beans, corn, chiles, cumin, chili powder, salt, pepper and pepper sauce; heat through. Stir in cheese until melted.
• 3. If desired, garnish each serving with salsa and green onions.