White Bean Chicken Chili

I forgot to take a picture of this because everyone ate it and before I knew it, it was gone.
I'll try to remember to get one the next time I make it.

Ingredients:
1 lb ground chicken
1 whole medium onion, diced
4 cloves garlic, minced
1 can chopped green chilies
1 pound dried great northern beans that have been soaking overnight in cold water, rinsed
    (you could always use canned northern beans and just rinse them before adding)
8 cups chicken broth
1 whole jalapeño seeded and sliced
1-1/2 T ground cumin
1 t sea salt
1/2 t white pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 cup Whole Milk or almond milk
2 Tablespoons Masa (corn Flour) OR Cornmeal or arrowroot starch
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Guacamole (optional)
Pico De Gallo (optional)

Directions:
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add ground chicken and jalapeno pepper and cook until chicken is no longer pink.
Add chopped green chilies and rinsed beans. Pour chicken broth into the pan. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
Cook for 2 hours or until beans are done. (30 minutes if using canned beans)

When beans are tender, using a potato masher or the flat side of a spoon, gently mash the beans agains the bottom and/or sides of the stockpot, leaving some of the beans whole and some mashed.

Mix milk with masa (or cornmeal) or starch and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Serve chili in a bowl. Garnish with cilantro, sour cream and cheese if desired.