Receta White Chicken Chili with PAZAZZ

by Nicole Sherman

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!Ingredients
• 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

Directions

In large skillet, saute onion and bell pepper in margarine for 5 minutes or until transparent.

Add chilies, flour and cumin, garlic powder, onion powder; cook and stir for 2 minutes.

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

Reduce heat; simmer for 10 minutes or until thickened.

Add chicken; cook until hot.

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