Entrees

Mama Carp’s White Chicken Chili

This chili is delicious year round, but come end of summer in Minnesota, adding fresh corn is beyond amazing!

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2- 12 oz. cans white beans, drained
1/2 of a large onion chopped
4 Tablespoons butter
1/8th cup flour
1+ cup low sodium chicken broth
2 cups half & half
5-6 shakes of Franks hot sauce
1 1/2+ teaspoons chili powder
1 1/2 teaspoons cumin
1/2+ teaspoon salt
1/2 teaspoon pepper
2 cans mild chili’s
4 cooked regular sized or 2-3 really large chicken breasts, chopped/shredded
4 oz. Monteray Jack cheese – grated
1/2 cup sour cream
Opt. corn on the cob, roasted or boiled and cut off in large strips

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Be sure to rinse your beans,

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Toss in beans – add flour to thicken, stir for 2 minutes. Add chicken stock and seasonings. Continue to add the rest of ingredients- taste to see if you need more chicken stock or salt.

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Serve with more cheese, sliced green scallions & sour cream.

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But, if your lucky enough to get your hands on some fresh corn on the cob, roasted or boiled, cut off in large strips and add to the pot- there are never left overs- ever.

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