The first time I made this recipe was during The Hunger Challenge. Here is my original Recipe, with variations for a fully stocked pantry.
1 medium Onion Chopped
2 stalks of celery finely chopped
1 cup chopped sweet peppers (mix of green, red, yellow)
1 tsp minced garlic
– Saute in pan I used the fat off the top of my chicken stock, but you could use butter or oil
1/2 Cup flour
– stir into pan of veggies.
4 cups chicken stock (This made it very liquidy, and My Vet likes thick stews,
not soup so I will only use 2 cups in the future.)
– Slowly add to floured mixture, stirring constantly then bring to a boil. ****
3 Cups cubed cooked chicken
1 can white northern beans (would do 2 in the future)
1 can kidney beans
1 Tbsp Grill Mates, Montreal Chicken Seasoning
– Heat through and serve with a garnish of shredded Cheddar Cheese.
**** Because of they day I was having I skipped this step and just threw it all in the slow cooker on low for about 5 hours.