White Chicken Chili
- 1 pound chicken breast, diced
- 1 whole medium onion, diced
- 4 cloves garlic, minced
- 2 (4-ounce) cans green chiles, chopped
- 1 (15-ounce) can Great Northern white beans, rinsed
- 8 cups chicken broth
- 1 whole jalapeno, sliced
- Salt, to taste
- Pepper, to taste
- 1 1/2 tablespoons ground cumin
- 1 cup whole milk
- 2 tablespoons cornmeal
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Grated Monterey Jack or cheddar cheese, to taste
- Cilantro for garnish
- Sour cream for garnish
- In a large, heavy-bottomed pot over medium-high heat, add 2 tablespoons olive oil, then add chicken and cook for 10 to 15 minutes, until mostly cooked through. Remove chicken to a plate and set aside.
- In the same pot over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chiles, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper and cumin. Place lid on pot and reduce heat to low.
- Cook for about 30 minutes. Halfway through the cooking process, add 3 cups of cooked chicken.
- Then, mix milk with masa or cornmeal and pour into the chili. Cook for an additional 10 minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.
- Add some Monterey Jack or cheddar cheese to the pot and stir to melt.
- Serve chili in a bowl. Garnish with cilantro, sour cream and extra cheese. Roll up warm corn tortillas and serve on the side of the bowl. Serves 8.