Receta Sunday Recipe Rewind: White Chicken Chili with PAZAZZ

by Nicole Sherman

Sunday Recipe Rewind: White Chicken Chili with PAZAZZ

My

original intention was to make the Bush's recipe.

After

looking it over I decided it didn't have enough "pazazz"!

This

recipe on the other hand is loaded with pazazz and fantastic!

• 3 tablespoons
• margarine
• 1 medium onion,
• finely chopped
• 1 medium bell
• pepper, finely chopped
• 1 (4 ounce) can
• chopped green chiles, drained
• 3 tablespoons
• all-purpose flour
• 2 teaspoons
• ground cumin
• 1/2 teaspoon
• garlic powder
• 1/2 teaspoon
• onion powder
• 2 (16 ounce)
• cans great northern beans
• 1 can
• of Rotel
• 1 (14.5 ounce)
• can chicken broth
• 2 cups finely
• chopped cooked chicken breast

1.

In large skillet, saute onion and bell

pepper in margarine for 5 minutes or until transparent.

2.

Add chilies, flour and cumin, garlic powder, onion powder; cook

and stir for 2 minutes.

3.

Add beans, Rote, and chicken broth; bring to a boil.

4.

Reduce heat; simmer for 10 minutes or until thickened.

5.

Add chicken; cook until hot.

You can

garnish with cheese, tortilla chips, sour cream or salsa.

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