White Chili

• 2 teaspoons canola oil
• 1 34 cups chopped onions (about 1 1/2 large)
• 3 garlic cloves, minced
• 2 cups reduced-sodium fat-free chicken broth (or organic)
• 5 teaspoons green hot pepper sauce (such as Tabasco)
• 12 teaspoon kosher salt
• 1 14 lbs boneless skinless chicken breast halves
• 2 tablespoons stone-ground cornmeal
• 19 ounces cannellini beans (rinsed and drained,1 can) or 19 ounces other white beans (rinsed and drained,1 can)
• 12 cup plain fat-free yogurt
• 2 tablespoons thinly sliced green onions (about 1)
• lime wedge (optional)
• 12 cup shredded reduced-fat sharp cheddar cheese (optional)

1. Heat oil in a Dutch oven over medium heat; add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally.
2. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil.
3. Cover, reduce heat to low, and simmer 15 minutes.
4. Remove chicken from broth mixture; cool.
5. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes.
6. Mash about 1/4 cup beans against side of pan or use food processor (a couple of pulses).
7. Cut chicken into bite-sized pieces.
8. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently.
9. Top each serving with yogurt; sprinkle of green onions & shredded cheddar cheese (if using).
10. Serve with lime wedges, if desired.

canola oil, onions, garlic, chicken broth, green hot pepper sauce, kosher salt, chicken, stoneground cornmeal, beans, yogurt, green onions, lime, cheddar cheese

Taken from www.food.com/recipe/white-chili-323617 (may not work)