Make-Ahead White Chicken Chili

• 1/3 cup Kraft Italian Zesty Lime Dressing, divided
• 1 onion, chopped
• 1 carrot, peeled, chopped
• 4 cloves garlic, minced
• 2 lb. (900 g) boneless skinless chicken thighs, cut into bite-size pieces
• 1 jalapeno pepper, seeded, finely chopped
• 4 tsp. chili powder
• 1 tsp. ground cumin
• 1 can (19 fl oz/540 mL) white beans, rinsed
• 1 cup green salsa
• 1/2 cup sour cream
• 1/3 cup chopped fresh cilantro

1. Heat half the dressing in large deep skillet on medium heat.
2. Add onions, carrots and garlic; cook and stir 5 min.
3. or until crisp-tender.
4. Remove from skillet; set aside.
5. Heat remaining dressing in same skillet.
6. Add chicken and peppers; cook 7 to 8 min.
7. or until lightly browned, stirring occasionally.
8. Add chili powder and cumin; cook and stir 1 min.
9. Return onion mixture to skillet along with the beans and salsa; mix well.
10. Bring just to boil; simmer, partially covered, on medium-low heat 20 min., stirring occasionally.
11. Cool completely.
12. Ladle chili into desired-size portions in freezerproof storage containers.
13. Freeze up to 2 months.
14. When ready to serve, thaw in refrigerator overnight, then reheat.
15. Serve topped with sour cream and cilantro.

italian zesty, onion, carrot, garlic, pepper, chili powder, ground cumin, green salsa, sour cream, fresh cilantro

Taken from www.kraftrecipes.com/recipes/make-ahead-white-chicken-chili-181351.aspx (may not work)