White Chicken Chili
4 – Chicken Breasts – Baked ahead of time.
8 T- Light butter
2 – Fresh Peppers – Green, red, yellow any combination
½ – Cup Flour
2 – t Ground coriander Seed
2 – Cans Fat Free Chicken Broth
2 – 4 oz cans Diced Green Chilies
1 – 4 oz can Diced Jalapeño Peppers – more if you want it hotter
1 – Cup Monterey Jack Cheese
1 – Cup Light Sour Cream
2 – Cans Great Northern Beans
Directions: Cut peppers in bite size pieces. Sauté in 2 T butter until tender, set aside. Melt 6 T butter, add flour and coriander seed. Gradually add chicken broth, stirring constantly, bring to a boil. Should be thickened. Stir in green chilies, jalapeno peppers, cheese and sour cream. When sour cream and cheese are melted add the beans. Shred the chicken and add. Cook till heated. Serve with more sour cream and cheese and some kind of chips, we like the multi grain or Fritos.