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The Best White Chicken Chili




Source of Recipe


Recipezaar


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 ounces) cans white shoepeg corn, drained
2 (4 ounces) cans chopped green chilies, undrained
1 teaspoon ground cumin
2-3 tablespoons lime juice
2 (14 ounces) cans great northern beans, undrained
shredded monterey jack cheese, to garnish


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.