White Chicken Chili Recipe

With cooler temperatures outside, a bowl of soup is the perfect choice to help you warm up.  You will enjoy the change from traditional chili, as this soup is flavorful with just a little zip!

2 ½ cups water
1 teaspoon pepper
Juice of ½ lemon
1 teaspoon cumin seed (or ground cumin)
4 boneless skinless chicken breasts, cut into bite sized pieces (1 ½ – 2 pounds)
1 teaspoon vegetable oil
1 garlic clove, crushed
1 cup chopped onion
All Other Ingredients:
2 15 oz. cans shoepeg (or whole kernel) corn, drained
2 4 oz. cans diced green chiles
1 teaspoon ground cumin
3 Tablespoons lime juice
2 15 oz. can great northern white beans, drained
Crushed tortilla chips, grated cheddar cheese, salsa, sour cream, and cilantro
Combine water, pepper, lemon juice, and cumin seeds.  Bring to a boil in a large pot.  Add chicken to water and reduce heat to simmer and cook about 15 minutes or until chicken is no longer pink.
Cook onion and garlic in oil in skillet, until just soft; add to chicken mixture along with “All Other Ingredients.”  Bring to a simmer and cook 5 minutes.
When ready to serve, crush a few tortilla chips in the bottom of each bowl, add a tablespoon of cheese, and spoon soup over.  Pass salsa, sour cream, and cilantro sprigs for topping.
Yields:  6 servings
Prep Time:  15 minutes
Cook Time:  25 minutes

–Tina Kauffman, Director of Operations

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