This chili is delicious year round, but come end of summer in Minnesota, adding fresh corn is beyond amazing!
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
Saute onion and butter,
Be sure to rinse your beans,
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.
Serve with more cheese, sliced green scallions & sour cream.
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.
