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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bristol Farms mailer
1 stick butter
1 large yellow onion, diced
1 ear corn, kernels removed
1 tablespoon garlic, minced
¼ cup flour
1 ½ cups chicken broth
2 cups half & half
1 teaspoon Tabasco sauce
1 tablespoon chili powder
2 teaspoons cumin powder
1 whole rotisserie chicken (or lefttover turkey), meat only
1 can cannellini beans, drained
1 (4 ounce) can mild green chiles, drained
6 ounce Monterey Jack cheese, grated
2 tablespoons cilantro and green onion
salt and pepper to taste, sour cream on the side
Melt butter over moderately low heat, add onions, garlic, and corn and sauté until slightly tender. In same pot, mix in flour and stir until mixed well. Continue cooking for approximately 15 minutes, stirring constantly. Slowly stir in chicken broth and half & half, stirring constantly. Bring mixture to a boil, reduce heat to simmer and cook for 5 minutes or until thickened. Stir in Tabasco, chili powder, and cumin. Add beans, chiles, chicken, and cheese and cook over low heat for 20 to 30 minutes, stirring occasionally. Add cilantro, green onions, and salt and pepper to taste.