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Saute your onions and garlic in the olive oil for 5 to 7 minutes.
Meanwhile, heat your chicken broth up to medium. I would use 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup.
Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, and oregano. If using the jalapenos add them. Determine if you need more broth or add some water to make less thick. Then cook for 1/2 hour to 45 minutes.
Next, add your cream (if desired) and began plating.
Add to your bowl of chili the chihuahua cheese which melts really easily. Add green onions, cilantro, and a lime wedge on the side for additional flavor squeeze in the lime too. Serve with bread or tortilla chips.
Made this today 10-28-12 for my little Momma, Jeanie's Bday. We had chicken chili, salad ( https://www.justapinch.com/recipes/side/vegetable/spicy-crunchy-bacon-pea-salad.html) and some mini appetizers (https://www.justapinch.com/recipes/main-course/chicken/mini-curried-chicken-salad-cups.html?p=too. She just loved it. Of course, my Momma doesn't do anything spicy so I had to cut the chilies and peppers for her but the rest of us added them in. YUM
10-20-13 Made this chili for an event I had this weekend. I doubled the recipe and this time added the corn and jalapeno's which I just love it that way. It's so filling and flavorful. Many who tasted and had some was their first time to try a White Chili and they really enjoyed it. ----I served it straight with no cheese, sour cream or extras and still delish.
April 27th, 2015 --- Made a double batch of chili for a church event. The Crock Pot was cleaned empty by the end of the night. I did add an entire cup of jarred diced jalapenos. They seem to soften in flavor as they cook so it gave a nice heat to chili but not overpowering as one might think.