White Chicken Chili

Posted On September 13, 2010

Filed under Uncategorized

Comments Dropped 3 responses

2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 TBLS olive oil
4 boneless skinless chicken breast
1 clove garlic, finely chopped
1 cup chopped onions
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, to garnish

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 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, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
Bring to a boil, reduce heat and simmer with cover on.

The longer this cooks the better it is! Even better the next day!


3 Responses to “White Chicken Chili”

  1. Steph

    I love White Chili – I have a very simliar recipe, but I just throw everything in a crock-pot and let it sit over night. Can’t wait until it gets a little cooler outside to enjoy this with a side of beer bread and football.

    • fitnesscook

      Football, chili and beer bread sounds like a perfect day šŸ™‚

    • lumalcuri@aol.com

      Sounds like a perfect day šŸ˜€

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