The Best White Chicken Chili |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don't let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier. Ingredients:
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 onion |
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 |
Directions:
1. In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
2. Bring to a boil.
3. 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.
4. Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
5. Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
6. Bring to a boil.
7. Simmer until thoroughly heated, about 45 minutes.
8. To serve, ladle into soup bowls and sprinkle cheese on top.
9. Refrigerate any leftovers; this chili is usually even better heated up the next day.
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