Go Back
Print

White Chicken Chili

Ingredients

  • 4 chicken breasts
  • 1 teaspoon olive oil
  • 1 teaspoon lemon pepper
  • 1 teaspoon cumin seed
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 cup chopped onion
  • 2 9 ounce packages frozen white corn
  • 2 4 ounce cans diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 2 tablespoons lime juice
  • 2 15 ounce cans great northern beans, undrained
  • tortilla chips
  • shredded Monterey jack cheese

Instructions

  • In a large saucepan, combine 2 1/2 cups water, lemon pepper, and cumin seed. Bring to a boil.
  • Add chicken, reduce heat to low. Cover and simmer at least 30 minutes or until tender (I often simmer 1-2 hours, just because I start early).
  • Remove the chicken and cut into 1 inch pieces. Return chicken to the pan with the water, lemon pepper, and cumin seed.
  • Separately, cook the garlic and onion in the olive oil until the onion is tender. Add the onion and garlic mixture to the chicken.
  • Add corn, salt, chiles, ground cumin, and lime juice. Bring to a boil.
  • Add beans and heat thoroughly. You can simmer for quite a while if you prepare early. Serve with crushed chips and cheese on top.