My hubby is not typically a chili-lover, but he raved about this one last night! Pair it with a nice grilled cheese sammie and you are all set for a cold winter evening! This is comfort food at its best! Enjoy! 🙂
White Chicken Chili
2 lbs. cooked shredded chicken breasts (you could also use left-over rotisserie chicken and just shred it up)
1 16oz. can of white cannelini beans, drained
2 large medium-diced onions 
2 cloves fresh diced garlic
1 medium green pepper diced (if you like a lot of spice, you could use a hot pepper or do both!)
1 cup fresh cilantro
1 cup chicken stock
2 cups half and half
1/2 cup sour cream
1 stick butter
2 Tbsp. cornstarch
1 1/2 tsp. chili powder
salt/pepper to taste
1 1/2 cups grated Monterrey Jack Cheese
Several dashes of Hot sauce–optional
DIRECTIONS:
Place 2 Tbsp. of your butter in a large skillet or Dutch Oven. Add your diced green pepper, onions, and garlic. While your veggies are sauteeing in the pan, season your shredded chicken with the chili powder and some salt and pepper.
Next, add the shredded chicken to the sauteed veggie mixture. Now, you will need to add your remaining 6 Tbsp. of butter. After the butter has melted down in the chicken/veggie mixture, add the 2 Tbsp. of corn starch. Make sure that the cornstarch gets cooked as you don’t want to taste that! The cornstarch will give your chili a nice thick texture!
Go ahead and add your chicken stock as well as the 2 cups of half and half. Let the mixture start to thicken–this should only take few minutes,as the corn starch really does a great job! Next, add your white cannelini beans and let the mixture simmer for about 20 minutes on low.
Lastly, before you serve the chili, add the sour cream, cilantro, and Monterrey Jack cheese! Let it get all melted and yummy!
You can garnish with more cilantro and cheese if you like!
Enjoy!
