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In heavy sauce pan, sautee onions in olive oil. Add green chilies. Cook till onions are soft. Add garlic and sautee a few more minutes. Add dry spices and flour and cook for 2 minutes stirring constantly. Slowly add chicken broth and cook until thickened. Rinse beans and add to pot. Add corn, lime juice, cilantro and chicken. Add hot sauce or cayenne to taste. Add salt and pepper to taste. Simmer gently for a few hours. Toss in the cheese (sometimes I add more than a cup). Add a bit more cilantro and lime juice to taste. Serve with more Monterey Jack cheese, lime wedges, cilantro, avacado and tortilla chips.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Definitive Sichuan cookbook — 200+ recipes with cultural context
DIY hot sauce kit — ferment your own artisan hot sauce at home