White Chicken Chili is a crowd-pleaser in our family. One of those rare dishes enjoyed equally by men and women, it can be a healthy and low-everything (salt, fat, calories) before adding all the yummy toppings. With an arctic blast expected in Richmond the rest of the week, this is a perfect dish to warm your body and soul.
White Chicken Chili1 pound chicken breast, cooked and diced 1 quart chicken stock 2 tablespoons ground cumin 2 tablespoons Lemon Pepper 2 cloves finely chopped garlic (or more to taste) 1 cup chopped onion 8 ounces shoepeg corn (I use frozen) 2 4-ounce cans chopped green chilies, undrained 3 tablespoons lime juice 2 14-ounce cans white beans, drained and rinsed 2 tablespoons olive oil Toppings: shredded Monterey Jack cheese, tortilla chips, salsa In a large pot saute the onions and garlic in olive oil until tender. Add the rest of the ingredients (except the white beans and toppings) and bring to a boil. After coming to a boil, simmer 30 minutes. Add beans, and simmer 15 more minutes.
The recipe serves 6, and it easily doubles to feed a crowd. Mix up a generous double batch to freeze or share with a friend.Gratefully, Ellen & Alison
January 22, 2013