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White Chicken Chili

  • 4  tablespoon  olive oil
  • 1 large yellow onion , chopped (about 2 cup)
  • 5 garlic cloves , finely minced
  • 1/2 container chicken paste and 1/2 gallon water OR 10 cups low-sodium chicken broth
  • 8 - 4 oz cans diced green chilies
  • 2.5 TBSP ground cumin
  • 1 teaspoon cayenne pepper
  • 1.5 TBSP Dried oregano
  • 1 TBSP paprika
  • 2 small lime , juice from
  • salt and freshly ground black pepper , to taste
  • 6 - 15 oz cans great northern beans
  • 4 cup sour cream or plain Greek yogurt
  • 4 cup corn (frozen or fresh)
  • 5 lb cooked chicken , shredded (rotisserie or left-over chicken*)

Directions

  1. Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
  2. Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
  3. Drain and rinse beans in a strainer.
  4. Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!)
  5. Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
  6. Remove from heat and stir in sour cream and cooked chicken.

Toppings

  • 16 oz sour cream
  • 16 oz shredded cheddar cheese
  • 1 bunch chopped green onions
  • 1 cup pickled jalapenos
  • 1 bunch chopped cilantro

Corn Bread & Honey Butter

  • 1 XL box Cornbread mix
  • 2 can creamed corn
  • 6 sticks unsalted butter
  • 8 oz honey
  • Bake on large sheet pan, divide into 40 servings (8x5 grid)