white chicken chili

4 cans white beans
4 5 oz chicken breasts (boneless and skinless) cut to bite size pieces
1 med onion diced
jalapenos diced (amount to heat desired)
1 small can ortega chili's (diced)
10 oz bag frozen corn
5 carrots sliced and peeled
6-8 C chicken broth
1 Tbsp ground cumin seed
3 Tbsp chili powder
1/4 chopped cilantro
Instant corn masa
1/4 C olive oil
3 garlic cloves- diced and peeled
Shredded cheese (if desired)
green onions (if desired)

The masa is used to help thicken the broth, if you prefer a thinner broth you may omit this step.When adding the masa be sure to stir constantly while adding the water and when adding to the chili, otherwise you will have a lumpy mess !

cook chicken, onions, peppers, garlic and seasonings in olive oil until brown and tender. Add broth and 2 C water, carrots, cilantro and corn , cook for 60 mins. Mix about 1/2 C masa with enough water to make a smooth creamy consistancy, (~ 1/2/-3/4 C)pour into soup stirring continuously. Cook for another 30 minutes. Top with shredded cheese , sour cream and fresh cilantro if desired.

Serving Size: makes at least 10 2 Cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user ROSIEKURTP.