White Chicken Chili

2  lb.		boneless, skinless chicken breasts
2		green bell peppers
1		large yellow onion
1		jalapeno
4  ounces		diced green chiles
1-1/2  tablespoons		butter
28  ounces		white beans, rinsed and drained
3-1/2  cups		chicken or vegetable broth
1  teaspoon		chili powder
1/4  teaspoon		cayenne pepper
1  pinch		salt to taste
1/4  cup		cornmeal
1/4  cup		2% milk

Tip: For nutritional information on all the ingredients in White Chicken Chili just click on each ingredient name. Then adjust the serving size for any White Chicken Chili ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Bring a large pot of water to boil. Add the chicken breasts and cook for 30 minutes or until cooked through and no pink remains. Drain water; allow chicken to cool. When cool, shred with two forks and set aside.
Combine the cornmeal and milk in a small bowl and allow mixture to rest as you prepare the soup (the cornmeal will soak up the milk which helps it soften).
Finely dice the bell peppers, onion, and jalapeno. Melt the butter in a large pot over medium high heat. Add the peppers and onions and sauté until soft, about 8-10 minutes.
Add the beans, chicken, broth, and spices to the pot. Stir to combine and bring to a low boil. Cover and simmer for 20-30 minutes.
Add the cornmeal and milk mixture. Simmer for another 10 minutes, stirring occasionally to prevent burning on the bottom of the pan. Remove from heat and let stand for 10 minutes to thicken.
Top with sour cream, cilantro, and tortilla chips.