Black & White Chicken Chili - Serves 6

After several iterations, we've come up with our ideal chili.

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 can (4 oz) chopped green chilies, drained
• 1 can (10 oz) Rotel (Original - Diced Tomatoes & Green Chilies)
• 3 tbsp all-purpose flour
• 2 tsp ground cumin
• 1 can (15.8 oz) Great Northern Beans (or Navy)
• 1 can (15.8 oz) Black Beans
• 1 can (14.5 oz) Chicken Broth
• 1 can (15 oz) Corn
• 1 lb (more or less) chicken breasts (either raw or poached & shredded)
Optional: Spicy red pepper or similar, Cilantro; shredded Cheese (manchego, queso Fresca, or other Mexican cheese preferred); salsa (green tomatillo preferred) or pico de gallo; tortilla chips

Equipment/Other

Large pot

Directions

1. In a large skillet or pot, cook onion (and spicy red pepper, if desired) in oil for 4 minutes or until translucent.
2. Add chilies, flour and cumin; cook and stir for 2 minutes.
3. Add beans and chicken broth; bring to a boil.  Reduce heat; simmer for 10 minutes or until thickened.
4. Add raw chicken until cooked, OR better yet, add pre-poached & shredded chicken.
5. Serve in bowls and garnish with optional ingredients as desired.

After chicken is cooked, reduce heat to low and allow for flavors to meld, about 20 minutes before serving