White Lightning Chicken Chili Re-Post

I have posted this recipe before but recently made it for our church's annual Chili Cook off. I normally add black beans and/or corn and garnish it with sour cream cilantro and cheese. But this time I used meat from a pork loin that I had done in the crock pot for 10 hours and stuck with all white beans. I also added the sour cram, cilantro and cheese to the pot ahead of time and stired it all in. Well, it was delicious and I won 2nd place at the chili cook off!

(With sour cream, cheese and cilantro stirred in.)

White Lightning Chickn Chili- Adapted from The Pampered Chef
This recipe has been a favorite of ours for years. I have had so many requests for it and have been meaning to share if for some time. I have also made it with pork or turkey with great results. The recipe calls for Great Northern Beans which I always use , but my family also likes me to add a can of black beans and corn to change it up a bit. Either way, it has a great flavor with the lime and cumin and you can kick up the spice with more Jalapenos if you like. This white chili is delicious and hits the spot. Enjoy!

(with corn and black beans added and garnish on top.)

White Lightning Chicken Chili - Adapted from The Pampered Chef

3 cups cooked chicken, cut or shredded (or pork)
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided
(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish OR stir in sour cream, cheese and cilantro ahead of time for a creamy version.

Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.
8 ENJOY!!