Ingredients for The Best White Chicken Chili
- 8 cups water
- Lemon Pepper Seasoning
- 2 teaspoons ground cumin (1 tsp + 1 tsp)
- 2 tablespoons olive oil
- Boneless Skinless Chicken Breast Halves
- 4 cloves garlic, minced
- 1 medium onion, chopped
- White Shoepeg Corn
- Green Chilies
- 2 tablespoons lime juice
- 2 (15-ounce) cans great northern beans, rinsed and drained
- Monterey Jack Cheese
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How to Make The Best White Chicken Chili
- In a 5-quart stockpot, combine 8 cups water, 1 teaspoon lemon pepper, 1 teaspoon ground cumin, and 2 tablespoons olive oil.
- Bring to a boil over medium-high heat.
- Add 2 pounds boneless, skinless chicken breasts. Return to a low boil, then reduce heat to low and simmer for 20-30 minutes, or until chicken is fork-tender and juices run clear.
- Remove chicken from broth and let cool slightly. Shred or cut into bite-sized pieces. Return chicken to the broth.
- Add 4 cloves minced garlic, 1 medium onion (chopped), 2 cups frozen corn, 4 ounces diced green chiles (canned), 1 teaspoon ground cumin, 2 tablespoons lime juice, and 2 (15-ounce) cans great northern beans (rinsed and drained) to the broth.
- Bring to a boil over medium heat.
- Reduce heat to low and simmer for 45 minutes, or until heated through and flavors have melded.
- To serve, ladle chili into bowls and sprinkle with your favorite cheese (e.g., shredded cheddar, Monterey Jack).
- Refrigerate leftovers. This chili often tastes even better the next day!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
3g
Carbs
11g
