White Chicken Chili

Ingredients:

• 1 1/2 lb. State Street Poultry Chicken Breast
• 32 oz. Marcum Chicken Broth
• 1 can Wylwood Great Northern Beans
• 1 can La Tierra de Sabores Green Chilies
• 1 can Fairhill Farms Whole Kernel Corn, drained
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 jalapeños, seeded and diced
• 4 Tbsp. Coburn Farms Sour Cream
• 1/3 cup cilantro, chopped
• 2 limes, zested
• 1 tsp. Marcum Cumin
• 1 Tbsp. Marcum Oregano
• 1/4 tsp. Marcum Cayenne Pepper
• 2 tsp. Marcum Paprika
• 1 tsp. Marcum Salt
• 1 tsp. Marcum Pepper
• 1 tsp. Medeiros Canola Oil

Directions:

1. Fill a large stockpot with enough water to cover chicken. Bring to a boil over high heat.
2. Add chicken breasts and cook for 20–25 minutes, or until the internal temperature reaches 165°F. Remove chicken from water and let cool for 10–15 minutes.
3. Heat 1 tsp. canola oil in a large skillet over medium heat while chicken cools. Add onion and cook for 5 minutes.
4. Add jalapeños, garlic, green chilies, salt, and pepper to skillet. Cook until onion is translucent.
5. Shred cooled chicken using 2 forks.
6. Discard chicken cooking water. Combine shredded chicken, cooked vegetables, chicken broth, beans, drained corn, cumin, oregano, cayenne pepper, and paprika in stockpot. Bring to a boil, then reduce heat and simmer for 25–30 minutes.
7. Stir in lime zest and cilantro. Serve topped with sour cream.

Recipe tips:

• Garnish with avocado or shredded cheddar cheese, if desired.