The Best White Chicken Chili
This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don't let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier.
Ingredients
8 serv.- water↗2 1⁄2 cups
- lemon pepper seasoning1 teaspoon
- ground cumin↗1 teaspoon
- olive oil↗1 tablespoon
- boneless skinless chicken breast halves, trimmed of all excess fat↗4
- clove garlic, finely chopped↗1
- chopped onion1 cup
- white shoepeg corn↗2 cans
(8 ounce)
- chopped green chilies2 cans
(4 ounce)
- ground cumin↗1 teaspoon
- lime juice↗2 -3 tablespoons
- great northern beans↗2 cans
(14 ounce)
- shredded monterey jack cheese
to garnish
Step-by-step instructions
- 1
In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
- 2
Bring to a boil.
- 3
Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
- 4
Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
- 5
Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
- 6
Bring to a boil.
- 7
Simmer until thoroughly heated, about 45 minutes.
- 8
To serve, ladle into soup bowls and sprinkle cheese on top.
- 9
Refrigerate any leftovers; this chili is usually even better heated up the next day.
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