White Chicken Chili
Drain and rinse beans. In a large Dutch oven/Soup pot, add 2 T. of oil on medium high heat and sear the chicken until golden, about 2 minutes per side. Remove to a plate, but keep the drippings in the pot. In the same pot add 2 T. of butter and 1 T. of oil on low heat to melt the butter. Once melted turn up the heat to medium and add the onion bag and as much jalapenos as you would like. Cook for 3-4 minutes. Sprinkle 3 T. of flour over the onion mix, stir. (Or use GF flour). Cook 1 minute. Pour in the big container of broth, corn, and then beans. Stir. Add in the chicken. Mix the cornstarch with ¼ C. of water. Stir into chili. Cover the pot and bring it to a boil, then uncover and simmer for 12-15 minutes and the chicken is tender. Be sure to stir to not burn the bottom. Remove the chicken and shred or dice. Stir back in with the half and half and cilantro. Serve. Optional items from home: Sour cream, cheese, tortilla chips, avocados.