Creamy White Chicken Chili
Ingredients
1 lbs Chicken Breasts or Tenders
1 lg Onion
4 cloves Garlic
1 can Green Chilis (whole)
1 pkg Baby Bella Mushrooms
4 tbsp Butter
3 tbsp Olive Oil
4 cans Goya brand Great Northern Beans
6 cups Chicken Stock
1 Jalapeno
2 tbsp Ground Cumin
2 tbsp Chili Powder
1 tbsp Cayanne Pepper
1 cup Whole Milk
2 tbsp Masa (Corn Flour)
1 cup Monteray Jack Cheese (Shredded)
Salt and Pepper to taste
Get your chicken boiling, for approximately 20 minutes or until easily shreddable. While your chicken is boiling chop up large onion, garlic, and mushrooms. Chop green chilis into chunks. In a large pot, add in butter and olive oil, over medium heat. Add onion, garlic, mushrooms and green chilis to the pot to simmer. Now add the beans to the onion mixture (I drain and rinse my beans before adding). Add 6 cups of chicken stock to the bean and onion mixture and stir it all together. Cut jalapeno down the center (lengthwise) and take each half and thinly slice, add to the pot. Now add in chili powder, ground cumin, cayanne pepper, salt and pepper. Cover and simmer on medium heat for 45 minutes. Add in shredded chicken, cover and simmer for another 45 minutes on medium heat. In a small mixing bowl, mix the masa and whole milk, whisk together and let sit for 2 minutes. Add milk mixture into the chili and stir, simmer for another 10 minutes. Stir in 1 cup of monteray jack cheese. Grab a soup bowl and sprinkle the bottem of the bowl with shredded monteray jack cheese, ladel in White Chicken Chili. Top off with a dollap of sour cream and enjoy!
(Recipe freezes well!)
