White Chili

White Chili

1# of chicken shredded or diced
2 Tbsp. EVOO
Half an onion, chopped
2 cloves garlic, minced
1 small can of diced green chilies
2 cans great northern beans
1 box low sodium chicken stock
Salt & Pepper
1 cup milk
2 heaping Tbsp. Mesa flour

in a 5 qt stock pot, warm the oil and soften the onion, garlic, green chilies.  Add S & P.
Add both cans of beans, chicken stock and chicken.  Head thoroughly.
Whisk the Masa into the milk and add to the soup.  Turn up the heat to boiling and stir to thicken stock.  Add more S&P to taste.

Serve.  Top with Mo Jack cheese if desired.

This is a great way to use left over chicken!