★★★★★ 1 vote5
2 1/2 cchicken broth
1 tspeach of lemon pepper and cumin seed
4boneless, skinless chicken breasts
2/3 ctortilla chips, crushed
2 can(s)great northern beans, 15 oz, drained
2/3 cmonterey jack cheese, shredded
1 tspolive oil
1 clovegarlic, minced
1 conion, chopped
1 tspcumin, ground
2-3 Tbsplime juice
2 pkgwhite shoepeg corn (9 oz. pkgs)
2 can(s)green chilies (4 oz), diced and undrained
How to Make White Chili
- 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.
- Heat olive oil in medium skillet. Add garlic. Cook and stir 1 minute. Add to chicken mixture.
- 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.
- To serve: Place some crushed tortillas and cheese in bowl. Ladle chili over cheese.
Salsa can be served with this, too.