This white chili is a great switch up from the regular red chili. It’s got some kick from the jalapeno peppers so it’s great on a cold night! It’s hearty enough to serve as the main dish along with some corn bread. You can easily double the recipe if you have more people at the table. Ingredients: (2 servings) 1 Tbsp vegetable oil 1 small onion, chopped 1/4 c Jalapeño peppers, diced 2 garlic cloves, minced 1 tsp ground cumin 1 c chicken broth 1 can TJ’s White Beans, drained 1 Tbsp minced fresh parsley 1 Tbsp lime juice 1 c TJ’s Just Chicken 1/2 c sour cream 4 slices TJ’s Montery Jack Cheese, cut into strips Prep: 1. In a large saucepan, cook onion and jalapeño in oil until tender, about 5-8 minutes. Add garlic and cumin; cook 1 minute longer. 2. Stir in the broth, beans, parsley, lime juice and chicken; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. 3. Remove from heat and stir in sour cream and cheese.
