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    The Best White Chicken Chili


    Source of Recipe


    So Fat, Low Fat, No Fat

    List of Ingredients




    2 1/2 cups water
    1 teaspoon lemon pepper seasoning
    1 teaspoon ground cumin
    1 tablespoon olive oil
    4 boneless skinless chicken breast halves trimmed of all excess fat
    1 clove garlic finely chopped
    1 cup chopped onions
    2 (8 ounce) cans white shoepeg corn drained
    2 (4 ounce) cans chopped green chilies undrained
    1 teaspoon ground cumin
    2 -3 tablespoons lime juice
    2 (14 ounce) cans great northern beans undrained
    shredded monterey jack cheese

    Recipe



    In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
    Bring to a boil.
    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.
    Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
    Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
    Bring to a boil.
    Simmer until thoroughly heated, about 45 minutes.
    To serve, ladle into soup bowls and sprinkle cheese on top.
    Refrigerate any leftovers; this chili is usually even better heated up the next day.

 

 

 

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