White Chili

Kathy Sandoz

By
@ksandoz

This recipe comes from my husband's Aunt Jan.


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Serves:

6

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 1/2 c
chicken broth
1 tsp
each of lemon pepper and cumin seed
4
boneless, skinless chicken breasts
2/3 c
tortilla chips, crushed
2 can(s)
great northern beans, 15 oz, drained
2/3 c
monterey jack cheese, shredded
1 tsp
olive oil
1 clove
garlic, minced
1 c
onion, chopped
1 tsp
cumin, ground
2-3 Tbsp
lime juice
2 pkg
white shoepeg corn (9 oz. pkgs)
2 can(s)
green chilies (4 oz), diced and undrained

Directions Step-By-Step

1
Combine broth, lemon pepper and cumin seed in a lg saucepan; bring to a boil. Add chicken. Reduce heat to low and simmer chicken until fork tender. Remove and cut into 1" pieces and return to broth.
2
Heat olive oil in medium skillet. Add garlic. Cook and stir 1 minute. Add to chicken mixture.
3
Saute onions in skillet until tender.

Add cooked onions, corn, chilies, ground cumin and lime juice to chicken mixture. Bring to a boil. Add beans; cook until heated.
4
To serve: Place some crushed tortillas and cheese in bowl. Ladle chili over cheese.

Salsa can be served with this, too.

About this Recipe

Course/Dish: Chili
Main Ingredient: Chicken
Regional Style: Mexican