- 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 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.
- Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
- Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
- Bring to a boil.
- Simmer until thoroughly heated, about 45 minutes.
- To serve, ladle into soup bowls and sprinkle cheese on top.
- Refrigerate any leftovers; this chili is usually even better heated up the next day.
The Best White Chicken Chili
By Published: October 7, 2012
- Yield: 8 Servings
- Prep: 20 mins
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 …
Ingredients
- 2 1/2 cups water
- 1 tsp lemon pepper seasoning
- 1 tsp ground cumin
- 1 tbsp olive oil
- 4 boneless skinless chicken
- 1 clove clove garlic
- 1 cup onion
- 16 ozs corn
- 8 ozs green chilies
- 1 tsp ground cumin
- 2-3 tbsps lime juice
- 28 ozs great northern beans
- shredded monterey jack cheese
Instructions
- 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 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.
Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
Bring to a boil.
Simmer until thoroughly heated, about 45 minutes.
To serve, ladle into soup bowls and sprinkle cheese on top.
Refrigerate any leftovers; this chili is usually even better heated up the next day.
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