I got this recipe from Chelle, it is GREAT! So yummy. If you want to cool down the heat, do less jalapenos.
2 tsp. vegetable or canola oil (2 turns of the pan)
3 cups cooked chicken in bite sized piece
Salt and freshly ground black pepper
1 medium yellow onion, chopped
5 roasted garlic cloves (garlic in foil in oven @ 350 degrees for 15 minutes)
1/2 cup jalapeno pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
4 cups chicken stock or broth
3 cans Great Northern beans, drained and rinsed
1 handful fresh cilantro, roughly chopped
1/4 cup lime juice
1 Tbs. cornstarch
1 Tbs. cold water
Shredded Monterey Jack or Pepper Jack cheese, chips, and avocado for garnish.
Heat a medium soup pot over medium-high heat with the vegetable oil. Saute onions. Add peppers, cook 4 to 5 minutes. Mash 1/2 of beans, and garlic. Add chicken, mashed beans, garlic, whole beans, chicken broth and seasonings. Combine water and cornstarch and add to chili. Cook for 5 more minutes.
Remove from the heat and add the cilantro and lime juice. Serve with fresh avocado.
Serve each bowl of chili with a little shredded Monterey Jack cheese, chips, and avocado for garnish.
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