Another Chili Recipe

White Bean Chicken Chili

2 Tbs butter
1 Tbs olive oil
1 large onion, chopped
1 tsp garlic, minced
32 oz chicken broth
2 large boneless, skinless chicken breasts
2 – 15 oz cans white northern beans
1 – 15 oz can corn, drained
1 – 4oz can fire roasted green chiles, diced
1/4 c flour
2 tsp cumin
2 tsp oregano
1 tsp parsley
1/4 tsp black pepper
1/4 tsp paprika
1/2 tsp salt

Saute onion in butter and olive oil for 5-7 minutes, or until translucent and tender. Add garlic and saute 1 minute more. Combine flour through salt. Add to onion and stir to combine. Slowly add broth, stirring to eliminate any lumps. Add beans, undrained, corn, and green chiles. Add chicken breasts and simmer until chicken is cooked through. Then, take the chicken out and shred it, placing it back in the soup. Serve topped with diced tomato and sliced green onion or cilantro.

Green Chile Cheese Corn Muffins

1 1/4 c flour
3/4 c corn meal
1/4 c sugar
2 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c canola oil
1 egg, beaten
2/3 c cheese, cheddar or 4 cheese Mexican
1 – 4 oz can fire roasted green chiles, diced

Heat oven to 400 degrees F. Grease muffin tin, or use muffin tin liners. Combine dry ingredients. Stir in milk, oil, egg, cheese, and chiles just until moist. Pour batter into muffin tins. Bake 15 minutes, or until light golden brown and completely set. Makes 1 dozen.