This is another really fast dinner to put together that we all enjoyed. If you want, you can garnish with shredded monterey jack and sour cream.
White Chicken Chili
2 cans great northern beans, rinsed and drained
2 cans chopped green chilis
about 3 or 4 chicken breasts, cooked and shredded (rotisserie or canned chicken work as well)
1 large container of chicken broth
1 T. cumin
1/2 t. paprika
1/2 t. cayenne pepper
1/2 t. salt
1/2 t. pepper
2 T. cornmeal or corn flour (or cornbread mix works)
1 c. milk
Mix the beans, green chilis, chicken and broth in either a crock pot or a soup pot. Add in the seasoning except for the cornmeal and milk. If cooking on the stove top, bring to a boil and let simmer for 30 minutes. If cooking in a crock pot, cook for 4 hours or so on low heat. Then mix the cornmeal and milk together and add to chili. Heat a little longer to thicken and then serve. We like this with cornbread.