White Chili - cooking recipe
Ingredients
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2 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seed
4 chicken breast halves, skinned and boned
1 teaspoon olive oil
1 minced garlic clove
1 cup chopped onion
2 (9 ounce) packages frozen white corn, thawed
2 (4 -8 ounce) cans chopped green chilies (I use 2)
1 teaspoon ground cumin
2 -3 teaspoons lime juice
2 (15 ounce) cans great northern beans, undrained
crushed tortilla chips
shredded monterey jack cheese (or whatever cheese you prefer)
Preparation
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Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil.
Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.
Remove chicken from pot and cut into 1 inch pieces.
Add chicken back to liquid in saucepan.
Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.
Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.
Add beans and cook until thoroughly heated.
To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.
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