I made a few minor changes to the recipe, but nothing that really changed the overall flavor of the dish. My slightly altered version is below. We topped our servings with shredded Monterey jack cheese, sour cream, cilantro, and quick-fried tortilla strips. I'm so glad I got the chance to make this before the weather starts warming up for good and eating chili for dinner seems a little...strange.
Pioneer Woman's White Chili
source: adapted from The Pioneer Woman Cooks!
2 cups cooked chicken
1 medium onion, diced
4 cloves minced garlic
2 cans whole green chilies, chopped
1 can Great Northern beans, partially drained
4 cups (1 box) chicken stock
1 whole diced jalapeno
1 1/2 tablespoons ground cumin
Salt and white pepper to taste
1 cup whole milk
2 tablespoons cornmeal
Grated Monterey jack cheese
Sour cream, cilantro, and fried tortilla strips for garnish
1. In a Dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies and jalapeno. Pour chicken broth into the pan. Add beans. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
2. Mix milk with cornmeal and pour into the chili. Cook for an additional 10 minutes to thicken. Check seasoning and adjust as needed.
3. Add some Monterey jack cheese to the pot and stir to melt.
4. Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese, and tortilla strips.