White Chicken Chili

Ingredients:

• 1.5 lbs of chicken Breast
• 32 oz of Marcum Chicken Broth
• 1 can of Wylwood Great Northern Beans
• 1 can of green Chilies
• 1 can of Fairhill Farms Whole Kernel Corn
• 1 Onion, medium chop
• 3 cloves of garlic, minced
• 3 Jalapeno, seeded and diced
• 1 tbsp of Marcum Cumin
• 1 tbsp of Marcum Oregano
• 1/4 tbsp of Marcum Cayenne Pepper
• 2 tbsp of Marcum Paprika
• 1 tbsp of Marcum Salt
• 1 tbsp of Marcum Pepper
• 2 tbsp of Medeiros Canola Oil

Directions:

1. Preheat oven to 350°F
2. In a large stock pot on high heat, bring water to a boil.
3. Boil chicken breast for 20-25 minutes or until it reaches 165°F. Remove from water, and allow to cool for 10-15 minutes and then shred.
4. In a large skillet over medium heat, heat up oil. Once the oil is hot, add chopped onions and cook for 5 minutes, then add jalapenos & garlic, and sauté until onions become translucent.
5. Place all ingredients in a foil pan, and bake for an hour or until the contents begin to bubble.
6. Remove from oven, top with your favorite garnishes, and enjoy.

Recipe tips:

• Top with cilantro, sour cream, shredded cheese, or fresh squeezed lime.