White Chicken Chili

Soooooo good. My recipe is spicy, but a good spicy, so tone it down if you need to by omitting the jalapeno. I made this with half and half, so it is not fat free, but it is only a 1/2 a cup in the whole pot, so don't feel too guilty!

1 onion, chopped
4 cloves garlic, minced
1 4 oz can chopped green chillies
1 jalapeno, seeded and chopped into fairly small pieces (wear gloves when handling!!)
2 chicken breasts, cut into bite sized pieces
1 1/2 tsp cumin
1 tsp ground coriander
2 15 oz cans white kidney beans
4 cups chicken broth
1/2 c half and half
3 tbs flour
Diced green onion

In a skillet, heat oil and add chicken. Cook through, but avoid browning too much. Meanwhile, heat over medium high a little oil in a medium size pot and add onion. Cook until the onion begins to soften and add garlic. Cook for a minute or two then add canned peppers, jalapeno, chicken, beans and spices. Pour in broth and bring to a boil. In a small bowl, beat together half and half and flour. Quickly stir in half and half mixture, return to a boil, and then turn down heat to low and allow chili to thicken a bit, stirring regularly. Serve in bowls with green onion.