White Bean Chicken Chili

My daughter Jamie made this for church and it was a big hit!!                                                                                        

■ 3 Cups Cooked Chicken or rotisserie chicken

■1 whole Medium Onion, Diced

■4 cloves Garlic, Minced

■1 can tomatillos chopped(We used salsa verde)

■4 cans drained and rinsed Great Northern Beans, Rinsed

■8 cups Chicken Broth

■1 whole Jalapeno, Sliced

■1-1/2 Tablespoon Ground Cumin

■1/2 teaspoon Paprika

■1/2 teaspoon Cayenne Pepper

■Salt To Taste

■White Pepper, To Taste

■1 cup Whole Milk

■2 Tablespoons Cornmeal

■Grated Monterey Jack, To Taste

■Sour Cream for Garnish

■Cilantro for Garnish

■Corn Tortillas (warmed)

*Note: I also added a small can of green chilis

For 2 minutes in a Dutch oven, over medium-high heat, sauté onions and garlic. Add chopped tomatillos, 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 45 minutes. Halfway through the cooking process, add 3 cups of cooked chicken, mix milk with cornmeal and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired. Add some Monterey Jack cheese to the pot and stir to melt. Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

This recipe was inspired by Pioneer Woman, with many thanks for all your good recipes!