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

     Title: White Chicken Chilli
Categories: Poultry
     Yield: 4 servings

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

MMMMM-----------------------TOPPINGS (OPT----------------------------
          Cheddar or Monterey Jack cheese;
          - shredded
          Pickled jalapeno slices
          Avocado; diced
          Sour cream
          Fresh cilantro; chopped
          Tortilla chips; crushed, to
          - serve (optional)

 In a large Dutch oven or pot, heat the olive oil over
 medium heat. Add the onion and jalapeƱo 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.

 Recipe by Lidey Heuck

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

 Uncle Dirty Dave's Archives

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