Since the weather is slowly, but surely, turning cooler, I have had a huge craving for soup! I love most soups, unless they have mushrooms or beans in them, and that pretty much cancels out traditional chilis. :) My dad however loves chili (with beans), so last year when I had a the same craving, I found a chicken chili that could possibly solve my craving, but yet would be hearty enough for him as well if we removed the beans. Our’s (both times that we made it) turned out a tad thicker than we’d like, so we ended up putting it over pasta and I was a huge hit! Here is the original recipe and if your’s is thick as well, remember the pasta trick! :)
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 3 tablespoons butter
- 1/4 cup flour
- 1/2 cup whole milk
- 7 ounces diced green chilies
- 11 ounces tomatillos, diced
- 2 cups cooked chicken
- 3 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 2 cups chicken broth
- salt and pepper
- Add oil to a large stockpot over medium-high heat; saute onions until translucent, about 7 minutes.
- Stir in garlic and butter; when the butter is melted, whisk in flour.
- Cook for three minutes; whisk in milk until smooth.
- When no lumps remain, add in chilies, tomatillos, chicken, cumin and cayenne.
- Stir to combine and allow to cook for 1 minute. Add in chicken broth.
- Salt to taste and allow to simmer for at least 30 minutes or until broth thickens and becomes thick and gravy-like in consistency.
- Top with your favorite chili toppings (cheese, sour cream, and chopped green onion).