White Chicken Chili
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 Boneless, skinless chicken thighs, seasoned with Adobe
  • 1 Tbsp Olive oil
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Cans Green Chilies, Chopped
  • 2-3 Tbsp jarred jalapeno peppers, chopped fine (optional)
  • 1 pound Dried Great Northern or Cannelini Beans Rinsed
  • 8 cups Chicken Broth
  • 1 whole Jalapeno, diced fine
  • 1-1/2 Tablespoon Ground Cumin
  • ½ teaspoon Paprika
  • ½ teaspoon Cayenne Pepper
  • 1 cup Skim Milk
  • 2 Tablespoons Masa (corn Flour) OR Cornmeal
  • Grated Monterey Jack, To Taste
  • Sour Cream for garnish
  • Cilantro for garnish
  • Finely chopped red onion for garnish
Instructions
  1. Heat a dutch oven pan on high.
  2. Season the chicken all over with Adobe seasoning. Add the oil to the pan and then add the chicken.
  3. Cook the chicken (you may have to cook in 2 batches) for 5 minutes, until it turns golden. Flip and cook for 4 more minutes. Remove the chicken to a bowl.
  4. Add the onions to the pan. Cook for 4 minutes, scraping the bottom to mix in all of the chicken brown bits. Season with salt & pepper.
  5. Add the garlic, chiles and jalapenos and cook for 2 minutes.
  6. Add the beans, chicken & any juices, chicken broth, cumin, paprika & cayenne pepper to pan. Mix well. Place the lid on the pot and cook on low for 2 hours. Alternatively, you could move the chili to a crockpot and cook on high for 6-8 hours.
  7. Remove any chicken that is still in large pieces and shred. Return to pot. Add the masa & milk to a bowl, stir well and then add the masa mixture back into the pot and cook for 15 more minutes.
  8. Serve with your favorite fixings.
  9. Can be frozen up to 2 months.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/10/31/white-chicken-chili/