Toppings: grated Monterey Jack cheese, lime wedges, sour cream, fresh cilantro leaves, pico de gallo, sliced jalapeños, and warm corn tortillas
Instructions
In a large bowl, combine beans and water to cover by 2 inches. Let stand for 8 hours. Drain, and rinse.
In a large enamel-coated cast-iron Dutch oven, heat chicken and broth over medium heat; cook for 20 to 30 minutes. Remove meat, and discard skin and bones from chicken. Reserve broth.
In same Dutch oven, heat oil over medium-high heat. Add onion and garlic; sauté for 2 minutes. Stir in green chiles; add rinsed beans. Pour reserved broth into pot. Add jalapeño. Stir in cumin, chili powder, and red pepper. Cover and cook for 1 hour.
Add chicken. Cook until beans are tender, about 1 hour.
Add masa and salt; cook until thickened, about 10 minutes. Stir in lime juice. Top servings with cheese, lime wedges, sour cream, cilantro, and pico de gallo, jalapeños, and corn tortillas if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/white-chicken-chili/