Award winning Chicken Chili

So 5 or 6 years ago, my friend Amber and I entered a chili contest at our work. We ended up winning first place for the spicy chili! We based our recipe off a pampered chef recipe but changed it up some to make it our own. To our surprise one of the judges, a local chef that did a cooking morning segment on the news recreated our same recipe just a few weeks later on the local morning news. Over the years I have made this many times, and never quite remember the recipe how we made it for the contest, so I use what I have on hand, and change it up a little each time. I owe all the yumminess to my friend Amber, it was all her idea to make the chili since she is like a mini betty crocker and by far one of the most amazing mothers I know! You rock Amber, and who knows what ever happened to our cheap 1st place ribbon for winning! P.S. this chili is not even that spicy=)

Adapted from Awesome Amber and Pampered Chef

1 TBS. olive oil
1 cup of chopped onion
2-3 Tbs diced jared Jalapeno pepper and 2-3 Tbs. of the juice from the jar
4-5 cloves or garlic, grated
3 cans of Great Northern Beans, drained and one can mashed
1 can golden hominy,rinsed
1 store bought rotisserie  chicken, shredded
1 (32 oz.) box chicken stock
1TBS. cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
salt and pepper to taste
2 TBS. corn starch
2 TBS. water
1/4 cup chopped cilantro
juice of 2 limes

Toppers
Mexican cheese blend ,shredded
chopped cilantro
chopped avocado, or fresh guacamole
slices of lime
sour cream
Hint of Lime tostitos  chips

In a large soup pot, heat over med heat and toss in the oil and onion. Cook the onion for about 5 mins until soft and they start to brown. While the onions are cooking, open the cans of beans, drain and rinse the first can and then place it is a bowl and mash with a fork and add in the grated garlic to the mashed beans. Rinse the other two cans of beans and set aside. Add in the chopped jalapeno peppers to the onions and stir. Then add in the chicken, hominy, juice from the jalapenos, mashed beans/garlic, whole beans and stir. Then add in the whole box of broth. Bring the chili to a boil over med, high heat, stirring often.  Then add in the spices, cumin, coriander, cayenne, salt and pepper. Reduce heat back down to med, and simmer for 20-25 mins, stirring every few mins. Then in a small bowl mix the corn starch and water until smooth and slowly stir into the chili. Then add in the chopped cilantro and lime juice. Serve it up in a large bowl topped with mexican cheese, sour cream, cilantro, lime wedge, avocado and lots of Lime chips for dipping. ENJOY!!!!!!!