You have to use a blender or a food processor at first. Throw one cup of green chilies in the processor. Also, add half of the jalapenos. Pour a cup of water followed by a single can of chicken broth.

Pulse at high speed and put it aside when done.

Take a large frying pan or a pot and heat the butter in it. Once you get your butter melted, fry the chicken in it and wait until the meat turns white.

Throw chopped onions in the cooked chicken and fry the onion until it is tender and get merged with the chicken.

Add the blended green chili and jalapeno mixture. Mix well and simmer over medium heat until gravy is formed in the chicken. Also, mix the tomato paste with the chicken.

Tomato paste is mandatory in the chili recipe as it can do wonders.

Also pour the spices and seasonings including garlic, salt, dry powders, pepper, oregano, sage, hot chili powder, and everything that is left.

Since your meat is getting cooked, you should prepare the roux in a separate saucepan. In this pan, add the remaining butter, pour the flour in it and also add the chicken bouillon in it.

Stir well with the spatula for a good blend. Wait until it thickens and slowly pour the remaining chicken broth. Also, add water at the same time.

Your roux is done when it attains the consistency of a batter such as a pancake batter.

Pour this prepared batter on the chicken chili mixture, blend it well and shower the chopped green chilies which are left. Don’t forget to add jalapenos.

Add Cholula hot sauce before simmering the chili chicken for 20 minutes.