If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
- 1/2 cup unsalted butter, divided
- 1 large onion, chopped
- 2 poblano peppers, cored, seeded, and chopped
- 1 1/2 pounds chicken breasts, cut into 1/2 inch pieces
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 1-2 teaspoons Tobasco sauce
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 15 ounces can of pinto beans, drained and rinsed
- 1/2 cup swiss cheese, grated
- 1/2 cup gruyere cheese, grated
- cilantro for garnish
- In a medium sized skillet, melt 2 tablespoons butter over medium-high heat. Add onions and poblanos and cook until they start to brown, about 8 minutes. Transfer vegetables to bowl.
- Add chicken breast pieces to pan and cook until pieces start to brown, about 8 minutes. The chicken will finish cooking in the chili, so it doesn’t need to be cooked all the way through. Remove from heat.
- In a large sauce pan, melt remaining 6 tablespoons butter over low heat. Add flour and whisk constantly until a roux forms, about 3 minutes. Stir in onions and peppers. Gradually add chicken broth and half and half, continuing to whisk. Bring mixture to a boil, reduce heat, and simmer for 5 minutes, until mixture thickens.
- Stir in Tabasco sauce, chili powder, ground cumin, salt, and pepper. Add beans and chicken. Cook over low heat for 15 minutes, stirring occasionally.
- Stir in swiss and gruyere cheese. Taste and adjust seasonings. Serve with cilantro as garnish.
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Recipe for Now and Later