Lightened Up White Chicken Chili
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2-3 T. butter
1 large onion, diced
2 bell peppers, diced
1 jalapeno, minced
4-5 boneless skinless chicken breast
4 cups water
1 T. salt
2 tsp. cumin
1 t. black pepper
1 t. chili powder
2 14-ounce cans white beans, drained and rinsed
3 cups frozen corn
1/2 cup corn meal or masa
1/2 cup milk
salt and pepper to taste
Chopped cilantro, optional
Instructions:
In a large stock pot melt the butter over medium high heat. Add the onions and peppers and saute until the onions are translucent around the edges and fragrant, about 5 minutes.
Cut any extra fat from the chicken breast and discard. Add the chicken breasts and the water to the pot. Allow the mixture to come to a boil and boil until the chicken is cooked through, about 15 minutes. Remove the chicken from the pot and set it aside to cool. Add the salt, cumin, black pepper, chili powder, white beans, and corn. Reduce heat to low. When the chicken is cool enough to handle, using two forks, shred the chicken into bite-sized pieces and return to the pot.
In a small bowl combine the cornmeal and the milk and mix until smooth. Add the cornmeal mixture to the hot soup and stir to combine. Let the soup cook over low heat for 3 to 5 more minutes. Add salt to taste. Serve hot and garnish with chopped cilantro.
From blessthismessplease.com