White Chicken Chili - cooking recipe

Ingredients
    2 1/2 cups water
    2 teaspoons cumin, divided
    1 teaspoon lemon pepper
    1 lb boneless skinless chicken breast
    1 1/2 tablespoons olive oil
    1 garlic clove, minced
    1 onion, chopped
    2 (9 ounce) packages frozen white shoepeg corn
    2 (4 ounce) cans diced green chilies
    3 tablespoons lime juice
    2 (15 ounce) cans great northern beans (white)
    Garnish
    crushed corn chips
    shredded monterey jack cheese
Preparation
    In a large soup pan combine water, 1 tsp cumin, lemon pepper, and chicken breasts. Bring to a boil, then cover and simmer until chicken is cooked (30-45 minutes).
    Remove chicken from pot and shred or cut into bite-sized pieces.
    Remove fat from broth, then put broth and chicken back into soup pot.
    Heat olive oil in a skillet. Add minced garlic and chopped onion and saute until onions are tender.
    Add onions, corn, green chilis (undrained), 1 tsp cumin, and lime juice to the soup pot and bring the entire mixture to a boil.
    Add beans (undrained) and cook until heated through.
    To serve, put some crushed chips and shredded Monterey Jack cheese in a bowl, then spoon chili over top.

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