White Chicken Cilantro Chili

Ingredients

Oil, Vegetable¾ cup
Onion, dehydrated flakes1/2 pound 1-1/2 teaspoon
Beans, canned Great Northern, low sodium(6 pounds, 11 ounces)6.688 pounds
Peppers, sweet, green, raw6¾ ounces
Cumin, ground2 tablespoons
Oregano, dried leaf2 tablespoons
Chili powder, mild1½ teaspoons
Peppers, jalapeno, raw3½ ounces
Beans, canned, Pinto, whole, low sodium, drained(5 pounds, 11 ounces)5.688 pounds
Chile, green, dicedNo. 10 can¼ each
Water(3 quarts, 1¼ cups)3.313 quarts
Chicken fajita strips(6 pounds, 7 ounces)6.438 pounds
Corn, yellow, whole kernel1 pound
Milk, 1% Low fat1⅓ cups
Cilantro, fresh3 ounces
Sour cream, reduced fat(3 pounds, 9 ounces)3.563 pounds

Instructions

  1. In a large steam jacketed kettle, saute together: vegetable oil, dehydrated onion, diced green bell peppers, diced jalapenos, garlic, cumin, oregano and cayenne. Simmer until fragrant, 6-10 minutes.
  2. Add the drained canned beans, water, and the canned chilies.
  3. Add the chicken and corn kernels. Return the chili to a simmer.
  4. Turn off the heat and add the milk, slowly and stirring constantly.

Recipe Notes

CCP: Bring to a minimum internal temperature of 165° F for at least 15 seconds.

CCP: Hold hot for service at 135° F or above.

Garnish with sour cream and cilantro.