White Chicken Chili

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Ingredients

• 1.5 to 2 lb chicken thighs

• Lane’s Chili Lime seasoning (enough to coat well)

• 0.5 to 1 lb mild Italian sausage, casings removed

• 1 whole sweet onion, diced

• 2 poblanos, diced

• 4 to 6 cloves garlic, minced

• 3 to 5 green onions, sliced, separate whites and greens

• 2 cans Great Northern beans (15 to 16 oz each), drained and rinsed

• 2 cups frozen corn

• 4 cups chicken stock

• Lane’s White Chili Mix

• 4 oz cream cheese, cubed small

• 3/4 to 1 cup half and half

• 1 to 2 limes

• Lane’s SPG to taste

• Graza Sizzle olive oil, 1 to 2 tbsp as needed

• Grated Monterey Jack Cheese

• Chopped cilantro

• Chopped parsley

• Optional: lime wedges

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Cook

1. Roast chicken: 400°F, Chili Lime-seasoned thighs until done (20 to 30 min). Rest, dice.

2. Deglaze pan: Add 1/2 cup stock, scrape, save liquid.

3. Brown sausage: Medium-high, Graza Sizzle if needed, 6 to 8 min. Remove sausage.

4. Sauté veg: Onion + poblanos 6 to 8 min. Add garlic + green onion whites 30 to 60 sec.

5. Simmer: Add pan liquid + 3.5 to 4 cups stock + beans + Lane’s White Chili Mix + sausage. Simmer 15 to 20 min.

6. Corn: Add corn, simmer 5 min.

7. Creamy: Low heat, stir in cream cheese in small additions until smooth, then half and half.

8. Finish: Add diced chicken 3 to 5 min. Off heat, add lime juice (1 lime), 1/2 cup cilantro, and a spoon of green onion greens.

9. Serve: Monterey Jack + cilantro + parsley + green onion greens + lime wedge.