Ingredients

• 1/2 cup all purpose flour
• 3/4 cup chicken broth
• 1/2 cup vegetable oil
• 4 tablespoons butter or margarine
• 2 cups of half and half
• 2 cups diced onions
• 2 cups diced celery
• 6 garlic cloves, finely diced
• 1 pound chicken breasts, cooked and diced
• 7-8 ounces of chopped green chilies from a can
• 1/2 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon dried mustard
• 1/2 teaspoon basil
• 1/2 teaspoon Cajun seasoning
• 1 can white beans (about 14-16 ounces)
• 1 bay leaf (optional)
• 1/2 teaspoon white pepper (optional)

Directions:

Saute onions, celery and garlic in vegetable oil until tender, about 5 minutes. In a separate pan, cook chicken until center turns white.

In a large stockpot (or crockpot), combine onion+celery+garlic, butter, flour, bay leaf, half and half, and chicken broth. Stir well and bring to a boil and simmer 5 minutes.

Add remaining ingredients to stockpot (chicken breasts, green chilies, oregano, cumin, dried mustard, basil, Cajun seasoning, beans, tomatoes, and pepper) and stir well, simmering for about 1 hour. Serve and enjoy.

Optional: Top your bowl off with shredded cheese and sour cream (highly recommended).

Makes about 5-6 servings