White Chicken Chili

• 6 chicken breasts
• 1 (1 ounce) packet taco seasoning
• 2 tablespoons poultry seasoning
• 4 ounces butter
• 1/2 onion, diced (vidalia)
• 2 tablespoons minced garlic
• 3 jalapenos, diced (one whole and the other two with membranes and seeds removed)
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 6 (15 ounce) cans great northern beans
• 1/4 cup flour
• 6 cups chicken stock
• 5 cups half-and-half
• 2 tablespoons kosher salt
• 2 tablespoons Frank's red hot sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons white pepper
• 2 cups finely shredded colby-monterey jack cheese

1. Preheat oven to 375.
2. -Pour the taco seasoning and poultry seasoning into bowl and mix. Dredge your chicken breasts in it and place in a 9x13 dish and bake in oven for 30-45 minutes. Shred or dice after cooked and set aside.
3. -Melt butter and saute onion, garlic and jalapenos until onions are soft.
4. -Drain and rinse the beans and add to onion mixture and cook for 5 minutes. Stirring occasionally to meld the flavors.
5. -Add chili powder, cumin and flour into bean mixture and stir for 5 minutes. Make sure to scrape any of the bits off the bottom of the pot.
6. -Add the chicken stock, 1/2 and 1/2, salt, white pepper, hot sauce and Worcestershire. Cook until thick. Again scrape the goodness off the bottom of the pot.
7. -Add the chicken. Then slowly add the cheese a little at a time, until it is melted. Otherwise you will have a cheesy glob of a mess.

chicken breasts, poultry seasoning, butter, onion, garlic, jalapenos, chili powder, cumin, great northern beans, flour, chicken stock, kosher salt, s red, worcestershire sauce, white pepper, colbymonterey

Taken from www.food.com/recipe/white-chicken-chili-526820 (may not work)