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Albino Chicken Chili

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Course Soups
Servings
people
Ingredients
  • 1 large linguine pasta
  • 3 cans green onion, minced
  • 1 stick butter + extra (to butter wax paper)
  • 3/4 cup powdered sugar
  • 1/4 cup flour
  • 1 carton fresh mushrooms, sliced
  • 1 can toppings- finely chopped green onion/ real bacon bits
  • or linguine; cooked al dente
  • 2 pounds boneless, skinless chicken breast
  • 1 tsp Tabasco sauce
  • 1 1/2 tsp red pepper
  • 1/2 tsp salt
  • 1/2 tsp Ranch dry season mix
Course Soups
Servings
people
Ingredients
  • 1 large linguine pasta
  • 3 cans green onion, minced
  • 1 stick butter + extra (to butter wax paper)
  • 3/4 cup powdered sugar
  • 1/4 cup flour
  • 1 carton fresh mushrooms, sliced
  • 1 can toppings- finely chopped green onion/ real bacon bits
  • or linguine; cooked al dente
  • 2 pounds boneless, skinless chicken breast
  • 1 tsp Tabasco sauce
  • 1 1/2 tsp red pepper
  • 1/2 tsp salt
  • 1/2 tsp Ranch dry season mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1 Boil the chicken breasts (with salt, pepper, and any other seasoning you like), so they are easy to cut up and will stay in small chunks and not fall apart or become stringy
  2. After it boils for 30 minutes or until done, set aside to cool so you can cut them into bite size pieces for the chili
  3. 2 Dice up the onion
  4. Melt 2 tablespoons of the butter in a skillet over medium heat
  5. Place all of the onion into the skillet and cook them until soft
  6. 3 In another larger pot (large enough for the remaining ingredients), melt the remaining butter over low-medium heat
  7. After the butter is melted, slowly add the 1/4 cup of flour
  8. Be ready to whisk immediately, continue to whisk for 1-2 minutes
  9. This will make a nice roux for the chili
  10. Now add the cooked onion and the chicken broth, continue to stir to blend ingredients
  11. Next add the half and half and bring the ingredients to a boil, after it starts to boil turn down the heat and simmer for 5 minutes
  12. Be very careful not to burn it
  13. 4 After the 5 minute simmer, add the cumin, chili powder, salt, pepper, and Tabasco
  14. Stir well to avoid spices from clumping up
  15. Now you can add the beans (drained), diced chilies or jalapeƱos, and the cut up chicken breasts
  16. After stirring well, add 1 and 1/2 cups of grated pepper jack cheese and stir well
  17. 5 Cook it on low for 20 minutes and it will be ready to eat, you can also add it to a crock pot (on low) if you are preparing ahead of time and eat whenever
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