White Chicken Chili

Chili is another of my favorite fall recipes. I could eat it at least once a week, if the rest of my family would agree to it. My kids aren’t always a fan of traditional chili – especially if there are too many beans. So sometimes I mix things up a little and surprise them with white chicken chili – they love the milder flavor and usually ask for seconds. I’d recommend wearing gloves when dealing with any sort of hot pepper such as jalapenos – if you don’t want to wear gloves, be careful not to rub your eyes for the rest of the night – not fun!

White Chicken Chili

• 1 tbs vegetable oil
• 1 medium yellow onion, diced
• 1 jalapeno pepper (seeded and de-veined if you’re not a fan of a lot of heat)
• 5 garlic cloves, minced
• 2 tbs ground cumin
• 1 tbs ground coriander
• 1 Cup tomatillo salsa
• Salt and freshly ground pepper to taste
• 4 cups chicken broth
• 1 15 oz can white beans (canellini or great northern)
• 4 boneless skinless chicken breasts, cooked and shredded
• 1 c frozen corn
• 3 tbs masa or corn meal
• 1/4 c water
• 2-3 tbs fresh cilantro, chopped
• juice of 1 lime
• Monterrey jack cheese and tortilla chips, for serving

Heat oil over medium high heat in a large pot. Add onions and cook until softened. Add jalapeno, garlic, cumin, coriander, salt, and pepper. Cook an additional 3-4 minutes until spices are nice and fragrant.

Add chicken broth and tomatillo sauce and bring to a simmer. Add the chicken to the pot. Add half the beans to the pot. Mash the remaining beans with a fork, and then add to the pot.

Mix masa with 1/4 cup water until smooth. Pour into the pot, and simmer for about 10 minutes. Add corn, and cook an additional 5 minutes.

Remove from heat. Stir in cilantro and lime juice. Serve with cheese and tortilla chips.