Recipe Firday--White Chicken Chili

I am so grateful that we finally have football weather to go with football season. As soon as there is the least bit of nip in the air, I think of chili, so I made this earlier this week. It was just as good as I remembered. I got the recipe from new Harlequin Desire author and fabulous cook, Andrea Laurence. You should sash shay over to her Facebook fan page and like her.
( https://www.facebook.com/home.php#!/AuthorAndreaLaurence) There is a lot to like about her. Her first book, What Lies Beneath, will be out next April so you'll have to wait a bit to see what a great writer she is. But meanwhile, you can have her chili.

This recipe makes a lot and you won't be sorry. As good as it is in a bowl with some cornbread, it makes great nachos. And it freezes nicely.

Roll Tide, Roll.

White Chicken Chili

1 medium onion, chopped
1 T olive oil
2 garlic cloves, minced
3 C water
1 tsp salt
2 tsp ground cumin
1 tsp chili powder
1 tsp ground pepper
1 tsp ground oregano
4 cans (15 oz) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (14 oz) white corn
2 cans (4.5 oz) green chilies, chopped
4 chicken breasts, cooked and shredded
3 T lime juice

Garnishes – lime wedges, sour cream, shredded cheese, etc.

Sauté onion in olive oil in a large Dutch oven or pot over medium high heat 7 minutes; add garlic, and sauté 2 to 3 minutes. Stir in 3 cups of water and next 5 ingredients.

Place two cans of beans in a food processor; add broth and process until smooth, stopping to scrape down sides. Stir bean puree, remaining 2 cans of beans, corn and chilies into mixture in the pot.

Bring to a boil over medium high heat. Add cooked, shredded chicken. Reduce heat and simmer, stirring often, for 20 minutes or until thoroughly heated.

Stir in lime juice just before serving.