White Chili

Kathy Sandoz


This recipe comes from my husband's Aunt Jan.

★★★★★ 1 vote
20 Min
20 Min
Stove Top


2 1/2 c
chicken broth
1 tsp
each of lemon pepper and cumin seed
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


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.
2Heat olive oil in medium skillet. Add garlic. Cook and stir 1 minute. Add to chicken mixture.
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.
4To 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