Mom's White Chicken Chili

WHITE CHICKEN CHILI

This dish uses hot pepper sauce made from jalapenos; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching.

Ingredients:

2 Tbsp. Olive oil

2 cups chopped onion, about 2-3 large

6 garlic cloves, minced (more is okay, can't have too much garlic)

2 cups fat-free, less-sodium chicken broth (vegetable broth is okay)

3 Tbsp. green hot pepper sauce (Tabasco)

1 tsp. Salt

3 lbs. chicken diced (I usually use breasts but have mixed it and that works

well also as I find the dark meat isn't as dry) (see note below)

3 Tbs. Stone-ground cornmeal (I use regular)

5 – 15 ounce cans cannellini beans, rinsed and drained

Directions:

Heat oil in Dutch oven (6 quart pot) over medium heat. Add chopped onion and garlic, cook about 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt and chicken to pan, bring to a boil, cover, reduce heat to low and simmer 15 minutes. Add cornmeal and beans to mixture, stirring with a whisk, simmer 15 minute. Mash about ½ cup of beans against the side of pan, simmer 5 minutes more or until mixture thickens, stirring frequently.

NOTE: I use diced chicken (bite size) because my mom eats very little meat anymore and it is easier for her to pick out what she doesn't want. This recipe is very flexible and I have changed and increased it until this is what I did the last time I made it.

I also add more hot pepper sauce depending on how it taste's to me as I don't like it real hot just a little warm. If you like it hot and the kids don't you might just put the bottle of hot sauce on the table so you can add more to your bowl.

ENJOY!