MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Chicken Chilli
Categories: Poultry
Yield: 5 servings

2 tb Olive oil
1 lg Yellow onion; chopped
1 lg Jalapeno pepper; seeded,
- ribs removed, fine chopped
2 tb Minced garlic
1 ts Dried oregano
1 ts Ground cumin
1/2 ts Sweet paprika or chilli
- spice mix
pn Cayenne pepper; to taste
1 ts Kosher salt, more to taste
Fresh cracked black pepper
4 c Chicken broth
30 oz (2 cans) cannellini beans;
- rinsed, drained
8 oz (2 cans) diced green
- chilies
3 c Cooked shredded chicken
1 c Corn kernels
1/2 Lime
+=PLUS=+
Lime wedges; to serve

MMMMM-----------------------TOPPINGS (OPT----------------------------
Shredded Cheddar or Monterey
- Jack cheese
Pickled jalapeno slices
Diced avocado
Sour cream
Chopped fresh cilantro
Crushed tortilla chips, to
- serve (opt)

In a large Dutch oven or pot, heat the olive oil over
medium heat. Add the onion and jalape|#o and cook,
stirring often, until the onions are tender, about 6
minutes. Add the garlic, oregano, cumin, paprika,
cayenne, salt and a few grinds of black pepper, and cook
for 1 minute, until fragrant.

Add the chicken broth, cannellini beans and diced green
chiles with their liquid; bring to a boil over
medium-high heat. Lower the heat and simmer, stirring
occasionally, until the broth has reduced by about half,
18 to 20 minutes. Off the heat, use a wooden spoon to
mash some of the beans against the side of the pot.
Continue mashing the beans until the broth is noticeably
thicker.

Return the pot to medium, stir in the chicken and corn,
and cook until heated through, about 3 minutes. Juice
the lime half over the pot, then taste for seasonings
and add more salt, black pepper, and cayenne, if
desired.

Serve the chilli in bowls topped as you like with a lime
wedge, shredded cheese, pickled jalapenos, diced
avocado, sour cream, chopped fresh cilantro, and/or
crushed tortilla chips.

By: Lidey Heuck

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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