1 (12oz) can peaches and cream kernel corn with liquid
2 cans diced green chilies with liquid
2tsp chicken bouillon powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp white pepper
1 cup half and half cream
1 Tbsp all purpose flour
1 cup Monterey Jack
3 Tbsp grated monterey jack for garnish
2 Tbsp chopped fresh parsley or cilantro for garnish
Instructions
Saute chicken, onion, celery and garlic in cooking
oil in large Dutch oven or frying pan until chicken
is no longer pink and onion is soft.
Add next 7 ingredients. Stir. Cover. Simmer for 40
minutes, stirring occasionally. Add cream to the
flour and take a small amount of the liquid and add
to the flour mixture, stir and add to the dutch oven
for a thick and hearty chili.
Recipe calls for 1cup mushrooms and 1 cup zucchini
(best to omit for this recipe)
Serving
Suggestions
Good with black beans and biscuits
Originally Submitted
7/9/2012
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