Ingredients
-
2 1/2
-
1
-
1
-
1
-
4
-
1
-
1
-
2
-
2
-
1
-
-
-
-
-
Directions
The Best White Chicken Chili, This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don’t let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier.
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Steps
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1
Done
|
In a 5-Qt Stockpot, Combine Water With the Lemon Pepper, 1 Tsp Ground Cumin, and Olive Oil. |
|
2
Done
|
Bring to a Boil. |
|
3
Done
|
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. |
|
4
Done
|
Remove the Chicken from the Broth and Cut Into Bite-Size Pieces, Then Return It to the Broth. |
|
5
Done
|
Add the Garlic, Onion, Corn, Green Chiles, 1 Tsp Ground Cumin, Lime Juice, and Great Northern Beans to the Broth. |
|
6
Done
|
Bring to a Boil. |
|
7
Done
|
Simmer Until Thoroughly Heated, About 45 Minutes. |
|
8
Done
|
to Serve, Ladle Into Soup Bowls and Sprinkle Cheese on Top. |
|
9
Done
|
Refrigerate Any Leftovers; This Chili Is Usually Even Better Heated Up the Next Day. |
