Week of October 10th-14th 2016
• 3-4 boneless skinless chicken breasts, uncooked
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash of cayenne pepper
• 14.5 ounce can chicken broth
• 4.5 ounce can chopped green chiles
• 15 ounce can white corn, drained
• 2 15.5 ounce cans white beans, drained
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon Better Than Bullion chicken base
• 1/4 teaspoon white pepper
• 1/2 teaspoon seasoned salt
• 1/2 cup sour cream
Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper. Pour sauce into crockpot and mix to combine. Add sour cream and mix. If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot. Let the chicken chili cook on low 1 more hour.