WORDY Wednesday: White Chili

What goes great with a cold winter's day?

A warm bowl of CHILI. . . of ANY kind!

Today it's cold outside.  Tonight, we're having White Chili for supper.

It's warm, it's filling and it tastes great!

Here's the recipe for my White Chili:

INGREDIENTS:

1 large jar Randall's Beans (I add 1 extra 15.5 oz. can Great Northern Beans)

2 - 15oz. cans Cannillini Beans

1 medium Onion, diced

4 cloves Garlic, minced

1 - 4 oz. can Chopped Green Chilies

1 - 7 oz. can Salsa Verde

2 - 14 oz. cans Chicken Broth

2 tsps. Ground Cumin

1 1/2 tsp. Cayenne Pepper

1 tsp. Oregano

1/8 tsp. White Pepper

1/2 tsp. Salt

2 lbs. Cooked Diced Chicken Breasts (seasoned w/ olive oil, salt, pepper)

1/2 Cup Warm Water

1/4 Cup Masa Flour

DIRECTIONS:

1.  Line baking sheet with foil.  Placve thawed chicken breasts on foil, brush each side with olive oil, sprinkle with salt and pepper to taste.  Roast chicken for 45 min. in a pre-heated 350 degree oven.  Remove chicken, let it cool and then dice.

2.  Put all the ingredients into a very large crock pot.  Stir to mix thoroughly.  Cover and cook on high for 4-5 hours.

3.  In the last 1/2 hour of cooking time, mix warm water and masa flour.  Pour into the chili and stir to combine.  Be sure to let it cook for at least 15 min. more, after adding the masa flour mix.  (If you like a more soupy chili, omit the masa flour mixture.)

4.  Serve with sour cream and shredded cheese on top, yum!