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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is hearty white chicken chili. Ingredients:
3 (15 ounce) cans white shoepeg corn (white corn) |
3 (15 ounce) cans great northern beans |
3 (7 ounce) cans green chilies, chopped |
4 boneless skinless chicken breasts (cooked) |
4 cups chicken broth |
3 teaspoons lemon pepper |
3 teaspoons cumin |
1 medium white onion |
3 teaspoons olive oil |
3 teaspoons lime juice |
2 teaspoons garlic, minced |
1/2 cup sour cream (enough for about a table spoon to top each bowl) |
1/2 cup of shredded mexican cheese |
1 dash hot sauce (used to top each bowl) |
5 ounces salsa (enough for about a table spoon to top each bowl) |
5 ounces tortilla chips |
Directions:
1. boil and shred chicken breats.
2. chop onion.
3. heat olive oil in a pan and saute onions and garlic until the onions are clear.
4. combine onions, garlic, corn, great northern beans, green chilies, chicken, chicken broth, lemon pepper, cumin in a pot and bring to a boil.
5. once it has begun boiling add lime juice.
6. boil for 5-10 minutes.
7. top each bowl with with a dollop up sour cream, cheese, salsa, tortilla or fritos and hot sauce.
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