White Chicken Chili

Name: White Chicken Chili
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

14 ingredients

7 steps

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

Directions

1

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).
2

Remove chicken from pot and shred or cut into bite-sized pieces.
3

Remove fat from broth, then put broth and chicken back into soup pot.
4

Heat olive oil in a skillet. Add minced garlic and chopped onion and saute until onions are tender.
5

Add onions, corn, green chilis (undrained), 1 tsp cumin, and lime juice to the soup pot and bring the entire mixture to a boil.
6

Add beans (undrained) and cook until heated through.
7

To serve, put some crushed chips and shredded Monterey Jack cheese in a bowl, then spoon chili over top.