White Chicken Chili
|Categories:||Chicken Soups, Quick & Easy, Healthy, Chili|
|Keywords:||beans, cumin, lime, white, southwestern, southwest|
|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|
|pepper jack, monterey jack, cheddar, or mozzarella cheese; grated|
SERVE WITH MOIST CORNBREAD WITH
Pinched by Cyn72, and 41 more.
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DirectionsIn 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.