TOPPINGS FOR WHITE CHICKEN CHILI RECIPES

Steps:

• Heat the butter or oil in a large pot (like a Dutch oven). Stir in the onions and cook until softened, about 5 minutes.
• Stir in the garlic, ground cumin, onion powder, oregano, salt, and cayenne pepper. After one minute, pour in the chicken stock and diced green chilies with their juices.
• Bring the broth to a simmer, then submerge the chicken into it. Adjust the heat so that the broth is gently simmering around the chicken. Partially cover the pot with its lid and cook until the chicken is cooked through and tender; 25 to 30 minutes.
• Transfer the chicken to a clean work surface and allow it to cool enough so that you can shred it. Use two forks to shred the chicken into smaller pieces.
• Adjust the broth to a low simmer and stir in the beans. Use a measuring cup or jug to steal about one cup of beans and broth from the pot, and then pour it into a blender. Blend into a smooth puree.
• Pour the blended beans back into the pot. Add the shredded chicken and corn, then stir everything together and allow it to reheat.
• Mix the tablespoon of masa with three tablespoons of water into a smooth paste, and then stir into the chili. If you are using corn tortillas instead of masa paste, tear the tortillas into small pieces and then stir into the chili. After a minute or so, the tortillas will disintegrate into the chili.
• Taste the chili and then adjust with salt, pepper, or cayenne pepper.
• Take the chili off the heat, and then serve with fresh lime, cilantro, and any other chili toppings you love.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.
• Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Serve with desired toppings.