Serves 6
Cook Time
6 hr
Total Time
6 hr
Ingredients
- 1/2 cup all purpose flour
- 4 cups low sodium chicken broth
- 8 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoons garlic powder
- 1 teaspoon salt
- 4 teaspoons chili powder
- 1 tablespoon ground cumin
- 1 (10 ounce) can diced tomatoes with green chiles
- 1 medium jalapeno, minced (seeds and membranes removed)
- freshly ground black pepper, to taste
- 1 and 1/2 pound boneless, skinless chicken breasts
- Tortilla chips for serving
- 2 cups shredded sharp cheddar, Mexican blend or Colby Jack
- chopped fresh cilantro for serving
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the garlic and saute until it's fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute.
- Slowly whisk in the chicken broth, increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened.
- Remove the saucepan from the heat, and stir in the chili powder, cumin, garlic powder and salt. Add black pepper to taste and set the sauce aside.
- Visit Slow Cooker King Ranch Chicken Soup@www.specialcuisinerecipe.com For Recipe Instructions.