Source: Simply in Season
Date tried:May 24, 2017
Yield: 4 servings
Time needed: 30 minutes max.
Both beans and chicken need to be cooked in advance.
Great way to use leftovers of these ingredients. Plan previous weeks menus with this in mind.
The name comes from substitutions made to a standard chili recipe:
-white navy beans replace red kidney beans
-chicken replaces ground beef
-white sauce replaces tomato sauce
I enjoyed this dish very much.
1/2 medium onion, chopped
1/2 cup/125 m; green pepper, chopped
3 stalks celery, chopped
1/4 cup/60 ml mild green chilis
2 cloves garlic, minced
2 Tbsp. butter
2 Tbsp. flour
2 cups/500 ml chicken broth
1/2 cup/125 ml milk
2 cups/500 ml cooked navy beans
2 ups/500 ml corn
1 cup/250 ml cooked chicken or turkey, chopped
1/4 cup/60 ml sour cream
1 tsp. poultry seasoning
1 tsp. ground cumin
In a large frypan sauté the chopped vegetables in 1 Tbsp. oil until just tender.
Make a white sauce in the soup pot:
Add flour and stir it in cooking briefly until it is bubbly
Stir in broth and milk
Cook over medium-high heat, stirring constantly, until thickened.
Add sautéed vegetables to white sauce along with all remaining ingredients and heat through.
Season to taste with chopped fresh cilantro, salt and pepper.
Garnish with shredded cheese if you like.