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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great winter chili that everyone will love. My neighbors kids love it so much they eat it for breakfast! Super easy and so delicious. Ingredients:
2 1/2 cups water |
1 teaspoon lemon pepper |
1 teaspoon cumin seed |
4 chicken breast halves, skinned and boned |
1 teaspoon olive oil |
1 minced garlic clove |
1 cup chopped onion |
2 (9 ounce) packages frozen white corn, thawed |
2 (4 -8 ounce) cans chopped green chilies (i use 2) |
1 teaspoon ground cumin |
2 -3 teaspoons lime juice |
2 (15 ounce) cans great northern beans, undrained |
crushed tortilla chips |
shredded monterey jack cheese (or whatever cheese you prefer) |
Directions:
1. Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil.
2. Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.
3. Remove chicken from pot and cut into 1 inch pieces.
4. Add chicken back to liquid in saucepan.
5. Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.
6. Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.
7. Add beans and cook until thoroughly heated.
8. To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.
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