Name: White Chicken Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 3/4 cup whole milk; 1/4 Cup Corn Starch; 2 TBS butter; 1 yellow onion; 4 garlic cloves, minced; 1 red pepper, diced; 4 cups shredded chicken; 2 15 oz. cans of white beans (I used Butter Beans and Great Northern Beans); 5-6 Cups of Chicken Broth; 1 1/2 TBS Cumin; 3/4 tsp Paprika; 1/2 tsp Cayenne Pepper; 1 cup frozen sweet corn; Salt and Pepper to taste

Ingredients

Scale

3/4 cup whole milk
1/4 Cup Corn Starch
2 TBS butter
1 yellow onion
4 garlic cloves, minced
1 red pepper, diced
4 cups shredded chicken
2 15 oz. cans of white beans (I used Butter Beans and Great Northern Beans)
5-6 Cups of Chicken Broth
1 1/2 TBS Cumin
3/4 tsp Paprika
1/2 tsp Cayenne Pepper
1 cup frozen sweet corn
Salt and Pepper to taste

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Instructions

In a small bowl, combine milk and corn starch. Set aside.
In a large soup pot, heat butter over medium heat. Add butter. When butter is melted completely, add onion, garlic and red pepper. Cook for 8-10 minutes or until onions are translucent. Stir frequently.
To the pot, add chicken, chicken broth (start with 5 cups and add more if needed),beans, cumin, paprika, and cayenne pepper. Let simmer for about 20 minutes.
Add the milk/cornstarch mixture and frozen corn. Cook an additional 10 minutes or until soup is desired consistency. The longer you cook, the thicker it will get.