Red and White Chicken Chili

RED AND WHITE CHICKEN CHILI

This is truly a fusion dish form the American southwest, native American inspired and from our wonderful cowboy cuisine. Let your taste buds indulge wonder lust.

2 pounds boneless, skinless chicken breasts
1/2 cup Italian dressing
Willingham's Wham original mild spice seasoning mix (www.willinghams.com), or favorite poultry seasoning mix
2 1/2 cups onions (cut into 1/4-inch dice)
1/3 cup extra-virgin olive oil
1 1/2 tablespoons garlic, minced
1 (4-ounce) can green chilies, diced
2 tablespoons jalapenos, diced
2 (1-pound) cans kidney beans, drained (recommends Bush Brothers beans.)
5 cups chicken broth
1 1/2 teaspoon sea salt
1 1/2 tablespoon cumin
2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper
1 tablespoon chili powder
2 (1 pound) cans great northern white beans (recommended Bush beans.)
5 cups cooked chicken, cubed

Marinate chicken in dressing for at least four hours. Remove from marinade and rub chicken in seasoning. Place on baking sheet and cook in 375-degree oven for 12 minutes. Cool and cut into 1/2-inch cubes; set aside. Saute onions in olive oil until soft. Add garlic, chilies and jalapenos. Saute for 1 minute more. Drain kidney beans and rinse. Add beans, onion mixture, broth and spices to pot, bring to a simmer and cook approximately 15 minutes.Drain and rinse white beans. Add beans and chicken to mixture and simmer 20 more minutes. Let cool and store in refrigerator. When ready to serve, top with shredded cheese, sour cream mixed with fresh lime juice, and fine diced fresh cilantro topped with fried tortilla strips. Yield: 3 quarts.