CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668956f1   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: White Chicken Chilli   
    Categories: Poultry, Chilies, Beans, Vegetables, Herbs   
         Yield: 5 servings   
       
         2 tb Olive oil   
         1 lg Yellow onion; chopped   
         1 lg Jalapeno pepper; seeded,   
              - ribs removed, fine chopped   
         2 tb Minced garlic   
         1 ts Dried oregano   
         1 ts Ground cumin   
       1/2 ts Sweet paprika or chilli   
              - spice mix   
           pn Cayenne pepper; to taste   
         1 ts Kosher salt, more to taste   
              Fresh cracked black pepper   
         4 c  Chicken broth   
        30 oz (2 cans) cannellini beans;   
              - rinsed, drained   
         8 oz (2 cans) diced green   
              - chilies   
         3 c  Cooked shredded chicken   
         1 c  Corn kernels   
       1/2    Lime   
              +=PLUS=+   
              Lime wedges; to serve   
      
   MMMMM-----------------------TOPPINGS (OPT----------------------------   
              Shredded Cheddar or Monterey   
              - Jack cheese   
              Pickled jalapeno slices   
              Diced avocado   
              Sour cream   
              Chopped fresh cilantro   
              Crushed tortilla chips, to   
              - serve (opt)   
       
     In a large Dutch oven or pot, heat the olive oil over   
     medium heat. Add the onion and jalapeño and cook,   
     stirring often, until the onions are tender, about 6   
     minutes. Add the garlic, oregano, cumin, paprika,   
     cayenne, salt and a few grinds of black pepper, and cook   
     for 1 minute, until fragrant.   
        
     Add the chicken broth, cannellini beans and diced green   
     chiles with their liquid; bring to a boil over   
     medium-high heat. Lower the heat and simmer, stirring   
     occasionally, until the broth has reduced by about half,   
     18 to 20 minutes. Off the heat, use a wooden spoon to   
     mash some of the beans against the side of the pot.   
     Continue mashing the beans until the broth is noticeably   
     thicker.   
        
     Return the pot to medium, stir in the chicken and corn,   
     and cook until heated through, about 3 minutes. Juice   
     the lime half over the pot, then taste for seasonings   
     and add more salt, black pepper, and cayenne, if   
     desired.   
        
     Serve the chilli in bowls topped as you like with a lime   
     wedge, shredded cheese, pickled jalapenos, diced   
     avocado, sour cream, chopped fresh cilantro, and/or   
     crushed tortilla chips.   
        
     By: Lidey Heuck   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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