Yummy White Bean Chicken Chili

Today at our school we had a "chili cook off."  Each grade level picked a representative to bring a crockpot of their favorite homemade chili.  The office staff participated as well.  Our principal then had volunteers (parents) come in and judge and determine the best of the batches.  The winning team gets to wear jeans all next week, a huge prize for us teachers!  So today in our lounge there were about 12 different crockpots with different varieties of chili.  I'm sad to say our second grade team did not place.  There are no losers, however, since we all enjoyed chili for lunch.  The third grade team won with their White Bean Chicken Chili.  I have to admit, it was the best chili by far.  It was delicious!!!!  So, I asked for the recipe and the sweet third grade teacher who had made it emailed it to our entire staff today.  If you enjoy a white chili with a kick, you have to try this recipe.  It's going to be a keeper at our house for sure!

White Bean Chicken Chili
1 whole fryer chicken, cut up (or 3 cups cooked chicken)
1 whole medium onion, diced
4 cloves garlic, minced
2-3 TBS olive oil
3 cans whole green chilies, chopped
1 pound dried great northern beans, rinsed
8 cups chicken broth
2 whole jalapenos, sliced thinly
2 TBS ground cumin
1 tsp paprika
1/2 to 1 tsp cayenne (to taste)
salt and pepper (to taste)
1 cup whole milk
2-3 TBS masa (corn flour) OR cornmeal
1 1/2 cups grated monterey jack cheese
Sour cream for garnish
grated monterey jack for garnish

• Cover chicken with water and cook on stove for 20-30 min. until done. Remove meat from bones and set aside.
• In dutch oven, saute onions and garlic in olive oil. Add diced green chilies, then rinsed beans. Pour chicken broth into the pan. Add jalapenos, salt, pepper, paprika, cayenne and cumin. Put lid on and reduce heat to medium low.
• Cook for 1 hour and then add cooked chicken.
• Cook for another hour or until beans are soft.
• Mix milk with masa and pour into the chili. Cook for an additional 10 minutes to thicken. Adjust spices as needed.
• Add 1 1/2 cups monterey jack cheese and stir to melt.
• Garnish with sour cream and additional monterey jack cheese.
• ENJOY!
*adapted from thepioneerwoman.com's Hearty White Chili