Hearty Chicken Chili in the Modern Way from Dairy Kitchen by the American 
Dairy Association


     3 tablespoons butter, divided 
     2 cups chopped onion 
     3 large garlic cloves, crushed 
     1 large jalape?o pepper, seeded and finely chopped 
     5 teaspoons cumin 
     2 teaspoons oregano 
     1 teaspoon coriander 
     1/2 teaspoon cinnamon 
     2 cups condensed chicken broth 
     1 can (28 ounces) crushed tomatoes 
     1 can (16 ounces) garbanzo beans, rinsed and drained 
     1 1/2 cups chopped green pepper 
     3 cups cooked skinned chopped white chicken meat 
     1/2 ounce unsweetened chocolate, grated 
     1 teaspoon salt 
     8 flour tortillas 
     1/2 cup dairy sour half-and-half 
     1 cup (4 ounces) shredded Cheddar cheese 

Melt 1 1/2 tablespoons butter in 4-quart heavy Dutch oven. 
Saute onion and garlic until tender, about 10 minutes. Stir 
in jalapeno pepper and seasonings. Stir in broth and tomatoes. 
Simmer, covered 1 hour, stirring occasionally. Add beans; 
simmer, uncovered, 30 minutes, stirring frequently. Meanwhile, 
melt remaining 1 1/2 tablespoons butter in large heavy skillet. 
Saute green pepper until tender, about 5 minutes. Stir chicken, 
chocolate, salt and green pepper into vegetable mixture. Heat 
thoroughly. To serve, spoon 1 cup chicken mixture onto each 
flour tortilla. Top with 2 tablespoons sour half-and-half and 
approximately 2 tablespoons cheese. 

Serve immediately 

Makes eight servings. 

This recipe was provided to Dairy Kitchen by the American 
Dairy Association.