Ummm, if you know my husband, you know he absolutely HATES onions... but he knows how amazingly good this dish is, so he actually lets me cook them for this meal! (Christie, aren't you so proud of him?! Can you even believe it?!)
1 tbsp vegetable oil
1/2 cup onion chopped
2 cloves garlic, minced (I just used 1 tbsp minced garlic tonight)
1/2 tbsp ground cumin
1 4.5 ounce can chopped green chilies
4 pickled jalapeno rings, minced
2 chicken breasts, cooked and shredded (I did 3 tonight)
1 can northern beans, drained and rinsed
2 cups chicken broth
salt & pepper
green Tabasco sauce, to taste
1 tbsp cornmeal
1/4 cup milk
In a large pot, saute onion in oil on medium heat until onions are translucent. Add garlic and cumin, stir until fragrant (about a minute)
Add all ingredients from green chilies to Tabasco sauce into pot and bring to boil. Reduce heat to low and simmer for 20 minutes.
Stir cornmeal and milk together, add to pot and continue to simmer for another 10 minutes.
We serve the chili over a little rice! Enjoy!