Chicken & White Bean Chili

Chicken & White Bean Chili
Serves at least 6 

3 Cups cooked chicken, shredded
1 Onion, chopped
1 Red bell pepper, chopped
2 tsp garlic, minced 
2 Cans chopped green chilies 
1 pound dried Great Northern Beans, rinsed 
10 cups chicken broth 
1 Jalapeno, sliced 
1 1/2 Tbs Ground Cumin 
1 1/2 Tbs Chili powder
1/2 teaspoon Cayenne Pepper 
Grey salt & white pepper, to taste 
1 cup fat free 1/2 & 1/2 
2 Tbs cornmeal 
1 cup of grated pepper jack, plus more for garnish
Sour Cream  & Salsa for garnish 
Tortilla chips

In a dutch oven over medium-high heat, saute onions, red pepper and garlic until soft. Add chopped green chilies with juice & dried bean rinsed beans. Pour 8 cups of the chicken broth into the Dutch oven. Add jalapenos & season with salt, pepper, chili powder & cumin. Place lid on pot and reduce heat to low & cook for an hour
Add 3 cups of cooked chicken & remaining 2 cups of chicken broth. Cover and cook for another hour.
Mix milk with cornmeal and pour into the chili. Cook for another ten minutes & allow it to thicken. Right before serving add cayenne pepper and Pepper Jack cheese and stir.
Serve chili in a bowl over crushed tortilla chips topped with sour cream, extra cheese and touch of salsa.

Hope you Enjoy!

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