The best white chicken chili recipe
Recipe by Judy Walton
2 1/2 cups water 1 teaspoon lemon pepper seasoning 1 teaspoon ground cumin 1 tablespoon olive oil 4 boneless skinless chicken breast halves, trimmed of all excess fat 1 clove garlic, finely chopped 1 cup chopped onions 2 (8 ounce) cans white shoepeg corn, drained 2 (4 ounce) cans chopped green chilies, undrained 1 teaspoon ground cumin 2-3 tablespoons lime juice 2 (14 ounce) cans great northern beans, undrained shredded monterey jack cheese, to garnish
1. In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil. Bring to a boil. Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear. Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth. Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth. Bring to a boil. Simmer until thoroughly heated, about 45 minutes. To serve, ladle into soup bowls and sprinkle cheese on top. Refrigerate any leftovers; this chili is usually even better heated up the next day.
main courses, soups December 08, 2013 15:33
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