White Chicken Chili

Recipe Rating:	1 Rating5
Categories:	Chicken Soups, Quick & Easy, Healthy, Chili
Keywords:	beans, cumin, lime, white, southwestern, southwest
Serves:	4

Ingredients

1	onion, chopped small
1/2	breast meat from one rotisserie chicken
1 tsp	lemon pepper seasoning
1 tsp	cumin seeds
Some	garlic cloves, diced, or garlic powder, to preference
1 can(s)	cannellini beans (or great northern), with liquid (i found in mexican food section)
2/3 can(s)	water (use bean can to measure...this can be adjusted; add more if needed while cooking)
1 can(s)	diced green chilis
1-2 tsp	cumin powder
2-3 Tbsp	lime juice
TOPPINGS
	tortilla chips
	pepper jack, monterey jack, cheddar, or mozzarella cheese; grated
SERVE WITH MOIST CORNBREAD WITH HONEYLIME BUTTER

Pinched by Cyn72, and 41 more.

C C

Lightly Salted

Seattle, WA (pop. 608,660)

SaffronSun

Member Since Mar 2012

C's Notes:

This is basically Beth McDaniels's blue ribbon White Bean Chili, with my family's tweaks. This is just the right amount for a family of two, with some left overs, or my family of four with no leftovers (as long as you have the corn bread to go with it.) See note in directions*
It is so tasty, I will probably double this version in the future, so we can have left overs. :)
This version uses already cooked rotisserie chicken leftovers, making it very quick if you need it to be. Just cook the onion well before adding the rest of the ingredients, and simmer for as short as you need.

Directions

In large pot, heat onions, cumin seeds, & garlic, if using fresh (can skip if you plan to simmer for long enough.) Add the rest of the ingredients, bring to a low boil, and simmer on low. Best when left to simmer for a couple hours to let flavors blend, but still tasty if you are in a rush. Taste & feel free to add some black pepper, or more lime or cumin, if you'd like.

While it is simmering, bake the "moist cornbread with HoneyLime butter" recipe I also have posted. It is worth it!

You can always add sweet white corn to the chili, if you'd like...which I'd recommend if you aren't baking the cornbread.

* I now use a large onion, 1/2 of all the meat (not just breast) from a rotisserie chicken, and 2 cans of the beans...which gives us the right amount of left overs.