South Western White Chicken Chilli

Time and Servings:
Preparation  time:  3 1/2 hours
Servings:               10-16Oz  Bowls


Ingredients:
3 Lbs             Chicken Breasts with skin
11/2 Lbs        Black Beans canned or precooked
1 Pkg             Frozen Corn (yellow)
1 Cube           Butter
1 Cup             Fresh Cream
1 Can             Fire Roasted Green Chilli Peppers
16 Oz            Green Salsa Verde
2                    Eggs
5                    Shiitake Mushrooms or Straw Mushrooms
1 Cup            Water
4 Tbsp           Corn Meal
6 Tbsp           Corn Starch
3 Tbsp           Winco Bulk Pizza Spice or comparable Dried Anise, Oregano, Basil, Onion, Garlic, Peppers, Caraway Seed, Cilantro, and Sage blend     
3 Tbsp           Szechuan Sauce (San-J gluten Free)
1 Nice            Chopped Onion
3 Cloves        Chopped Garlic
4 Tbsp           Youngevity Minerals
3 Tbsp           Honey
1                    Lime (Juiced)
Some             Salt
Some             Chopped Cilantro
Some             Grated Parmesan


Tools:
6 quart slow cooker
1 large deep cookie sheet
1 quart sauce pan
Whip
Measuring cup
Measuring spoons
Long wooden or plastic spoon
Hand or electric citrus juicer
Chef knife
Paring knife
Cutting board

Instructions:
If beans are dry precook them before proceeding.  Separate skin from chicken meat.  Bake chicken without skin at 270 degrees for 1 hour on the cookie sheet.  Place the chicken skin and the water in a 1 quart sauce pan and simmer just under boiling for the same hour.  Once cooked dice chicken meat into 1/2 inch cubes and place chicken, chicken drippings from roasting pan, beans, corn, chilli peppers, salsa, mushrooms, onion, and garlic in slow cooker.

Now in the 1 quart sauce pan, remove the chicken skin leaving the broth.  Add cream, eggs, corn starch, corn meal, Szechuan sauce, honey, pizza spice, and minerals together and using a hand whip whip mixture until smooth.  Slowly heat mixture (while whipping) until the sauce melds into a thick homogeneous solution.  Add to slow cooker.

Add salt to taste (may require 4 Tablespoons to start with) to slow cooker.  

Heat on low in the slow cooker for no more then 2 hours before serving.  Stir in  lime juice  before serving. 

Serve with Parmesan and Cilantro on top.