White Chili Recipe

1. In a large, non-reactive pot, combine water, lemon pepper and whole cumin seed; bring to boil. Add chicken breasts. Reduce heat to low and simmer, covered, for 20 to 25 minutes or until chicken is cooked through and juices run clear.
   
   
2. Meanwhile, in a medium skillet, cook minced garlic in the olive oil one minute and add to the chicken and seasoned water. Add onions to remaining oil in skillet and cook until tender, stirring as needed.
   
   
3. When chicken is cooked through, remove from seasoned water to cool a bit. Add frozen corn, green chilies, cooked onion, ground cumin, lime juice, and canned beans. Bring up to temperature, then simmer for 5 or 10 minutes until flavors are blended and corn is cooked to desired tenderness.
   
   
4. While the chili is cooking, remove and discard the bone from the chicken and cut chicken meat into 1-inch pieces. Add back into the chili and simmer 5 minutes to blend flavers.
   
   
5. To serve, place a few crumbled tortilla chips (optional) and 1 tbsp Monterey Jack cheese (optional) in individual soup bowls. Ladle the soup over the cheese. Serve.
   
   
6. Note: I have also made this simply by throwing in canned chicken breast, and it is delicious. In this case, I still simmer the lemon pepper and whole cumin while I am preparing the other ingredients.
   
   

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Calorie Breakdown (?)

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Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat High in dietary fiber