I gotta say, I got tired of taking pics so this post is lacking lol.
Pause from the cooking and take a pic of the huge mess you have made in the kitchen lol. Does that happen to y'all!? LOL
This was OH SO GOOD. It was my first time every having/making white chili and we LOVED IT!
- 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
- 1 whole Medium Onion, Diced
- 4 cloves Garlic, Minced
- 2 whole Cans Green Chilies, Chopped
- 1 pound Dried Great Northern Beans, Rinsed
- 8 cups Chicken Broth
- 1 whole Jalapeno, Sliced
- 1-½ Tablespoon Ground Cumin
- ½ teaspoons Paprika
- ½ teaspoons Cayenne Pepper
- Salt To Taste
- White Pepper, To Taste
- 1 cup Whole Milk
- 2 Tablespoons Masa (corn Flour) OR Cornmeal
- Grated Monterey Jack, To Taste
- Sour Cream For Garnish
- Cilantro For Garnish
- Guacamole (optional)
- Pico De Gallo (optional)
- Corn Tortillas (warmed)
Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, 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 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.
When beans are tender, mix milk with masa (or 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.