Something for these rainy spring days.

INGREDIENTS:

• 1 lb chicken breast

• 1 large white onion diced

• 1 jalapeno minced

• 1 tablespoon vegetable oil

• 3 cloves of garlic

• 1 teaspoon oregano

• 1 teaspoon cumin

• Two 4oz cans of diced green chili (use one for less spicy)

• One 16oz can of corn drained

• 1/2 cup of sour cream

• 1/2 block of cream cheese

• Two 16oz can of cannellini beans drained

• 2 cups of chicken broth

• 1 lime for garnish

  Roux

• 2 tablespoon of flour

• 2 tablespoons of butter

INSTRUCTIONS:

Add vegetable oil, onion, jalapeño and chicken to a heavy pot (I used a dutch oven) on high heat, turning occasionally letting chicken brown and cook thoroughly.

Add garlic oregano and cumin. Cook until fragrant.

Add in diced green chilis. Use the liquid to loosen up all of the seasoning that stuck to the bottom of the pan.

Reduce to medium heat and add the remainder of the ingredients (NOT THE BUTTER AND FLOUR) to the pot stirring until the cream cheese has melted.

Lets make a roux. Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces.

Combine flour and butter in a separate pan on medium low heat.

Stir constantly until flour is cooked. It will turn a tan color and you will have a light smell of burnt popcorn.

Add the roux to the chili, stirring to mix. You will notice it will thicken up slightly.

Let the chili cook on low for 30 minutes.

Garnish with a wedge of lime.