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- 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 Test This Recipe