|by Littlemisslibrarian, Creative Commons License|
1/4 cup butter
3/4 cup all purpose flour
4 cups (32 oz) chicken broth
2 cups cooked, boneless and skinless chicken cut into bite-size pieces
1/2 cup chopped green chile or to taste
salt and pepper to taste
1 pinch garlic powder or 1 tsp. garlic
- Melt butter in a large pot. Add flour and stir the resulting paste over medium heat.
- Slowly add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
- Add the chicken, green chile, salt, pepper, and garlic powder. Stir well and cover.
- Simmer for 30 minutes and
- Add beans.
- Add vegetables – carrots, peas, bell peppers, corn, summer squash, mushrooms, or whatever you like – to make it healthier.
- Try a version with ground beef or turkey and either red or green chile.
- Serve with tortilla chips, green onions, chives, or avocado slices to sprinkle on top
Kris Bock writes novels of mystery, suspense, and romance, many with outdoor adventures and Southwestern landscapes. She has lived in ten states and one foreign country but is now firmly planted in the Southwest, where many of her books are set. Readers have called her novels “Like Nancy Drew for grown-ups” and “Smart romance with an Indiana Jones feel.”
Kris writes for children under the name Chris Eboch. She has published over 60 books for young people, including ghostwriting for some famous mystery series.
Read excerpts at www.krisbock.com or visit Kris Bock’s Amazon US page or Amazon UK page. (For other countries click here.) Sign up for the Kris Bock newsletter for announcements of new books, sales, and more.