Froggie’s White Chicken Chili

From the Lilypad

  • 2 pounds boneless, skinless chicken breasts, frozen*
  • 2 (15-ounce) cans white beans, drained
  • 1 (15 ounce) can cannelini beans, drained
  • 2 (15-ounce) cans white corn, drained
  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, chopped (about 1 1/2 cups)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • 2 (4-ounce) cans chopped green chilies
  • 1 8 oz green salsa verde or frozen green chili equivalent (Hatch’s is my favorite, medium warmth. But you can choose according to your heat preference)
  • 1 1/2 teaspoons dried oregano
  • 1 jalapeño or serrano pepper, finely chopped, optional
  • 3 cups chicken stock
  • 1 1/2 cups grated Monterey Jack cheese
  • 1 cup whipping cream

Preheat oven to 425 degrees. Place frozen chicken breast on greased cookie sheet and then use spray oil on top…

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