White Chicken Chili

This chili is SO GOOD!! A family made it at our church Chili Cook-Off a few months ago and I have made it several times ever since.  I made some adjustments to their recipe to make a smaller batch and utilize food storage items.  However, this batch still feeds us dinner and 2-3 lunches.  I put all the ingredients in the crockpot and cook on HIGH for 4-6 hours.

Ingredients:

1 29 oz can hominy drained

1 15 oz can white beans rinsed and drained

2 small 4 oz cans chopped green chilis

2 chicken breasts, boiled and shredded

20 oz chicken broth (I use 2 tsp Better than Bouillon with 20 oz water)

2.5 cups milk (I use powdered milk with water)

2 tsp garlic powder

2 T dried onion

1 T ground cumin

1 lemon

1/4 C butter
1/2 C cornstarch

oregano/salt/pepper - a generous sprinkle of each

fresh cilantro

Melt butter and stir in cornstarch, dried onion and garlic powder to make a thick rue.  Put all other ingredients in large crockpot, add the rue and cut lemon, remove seeds, and squeeze in the juice.  Add the cilantro about 30-60 minutes before serving.  Top with shredded cheese.  The longer you cook it, the thicker it gets.

Enjoy!!