white chili
This recipe comes from my husband's Aunt Jan.
prep time
20 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 1/2 cups chicken broth
- 1 teaspoon each of lemon pepper and cumin seed
- 4 - boneless, skinless chicken breasts
- 2/3 cup tortilla chips, crushed
- 2 cans great northern beans, 15 oz, drained
- 2/3 cup monterey jack cheese, shredded
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 cup onion, chopped
- 1 teaspoon cumin, ground
- 2-3 tablespoons lime juice
- 2 packages white shoepeg corn (9 oz. pkgs)
- 2 cans green chilies (4 oz), diced and undrained
How To Make white chili
-
Step 1Combine 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.
-
Step 2Heat olive oil in medium skillet. Add garlic. Cook and stir 1 minute. Add to chicken mixture.
-
Step 3Saute 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.
-
Step 4To serve: Place some crushed tortillas and cheese in bowl. Ladle chili over cheese. Salsa can be served with this, too.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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