White Chili

This white chili pepper recipe uses a hot pepper sauce made from jalapenos; it's milder than red hot peppers. Stirring frequently at the end of cooking, the broth thickened from the beans does not stick to the bottom and does not burn. Serve with hot jalapeno cornbread.
Heat the oil in a roasting pan over medium-high heat. Add the chopped onion and garlic to the pan; cook for 5 minutes or until the onion is tender, stirring occasionally. Add the broth, hot pepper sauce, salt, and chicken to the pan; bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove chicken from stock mixture; allow to cool.Add the cornmeal and beans to the stock mixture, stirring with a whisk; simmer for 15 minutes. Mash about 1/4 cup of the beans against the sides of the pan. Cut the chicken into small pieces. Add the chicken to the pan; simmer for 5 minutes or until the mixture thickens, stirring frequently. Drizzle each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.