Mmmm, Mmmm Monday: White Chicken Chili

I love to eat soup and chili as the temperatures drop outside.  This White Chili is a delicious variation to change things up a little.  It is one of my favorite things to eat in the winter.  I made this last week and have had several requests for the recipe, so here y'all go!!! This is actually a Pioneer Woman recipe that I have taken and made easier and in my opinion...better.

White Chicken Chili

3 cups Cooked Chicken, Diced or Shredded

1 whole Medium Onion, Diced 

4 cloves Garlic, Minced

2 whole Cans Green Chilies, Chopped

2 Cans Cannellini Beans , Rinsed

4 cups Chicken Broth

1 1/2 Tablespoon Ground Cumin

1/2 teaspoon Paprika

Salt To Taste

White Pepper, To Taste

1 cup Milk

2 Tablespoons Cornstarch (or Cornmeal)

Grated Monterey Jack, To Taste

Sour Cream For Garnish

Cilantro For Garnish

Guacamole (optional)

Pico De Gallo (optional)

Corn Tortillas (warmed)

Preparation Instructions:

Cook chicken for 20 to 30 minutes or until done.  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.  Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

I cook this for about 30 minutes then add 3 cups of cooked chicken.

Let simmer then mix milk with cornstarch (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken.  Mine is never very thick after adding this, but I think it adds a little to the flavor.  Check seasoning and adjust, adding cayenne pepper and paprika if desired.

You might want to add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.  Or it is delicious with Frito's or even sweet corn bread.  Whatever your heart desires!!!