1Sauté onions, celery and garlic in vegetable oil until tender, about 5 minutes. In a separate pan, cook chicken until center turns white.
2In 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.
3Add 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.
4Serve and enjoy.
Optional - Top your bowl off with shredded cheese and sour cream (highly recommended).
June 4, 2016
An original recipe that I created as I tried to mimic my favorite white chicken chili from a local restaurant.