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Stuart Cellars' White Chicken Chile




Source of Recipe


Phyllis Way, Stuart Cellars, Temecula


List of Ingredients




1 pound lima beans
1 pound pinto beans
1 pound great Northern beans
1 onion, diced
15 boneless, skinless chicken breasts
Poblano chiles, roasted in oven and diced, to taste
Pinch of red pepper flakes
Salt and pepper to taste
Sprinkle of turmeric, for color



Recipe



Boil beans and onion in a large pot with water to cover until beans are tender. Drain.

Barbecue chicken breasts and cut into cube-size bites.

Make a roux from flour, butter and milk, heating on pot until desired thickness. Use more roux for a soupier chile and less roux for a thicker chile. Place all ingredients in a large pot, adding desired amount of roux, and heat for 40 minutes.