My house smells soooo good! I have made this before, and if I am making it again, you know it's good!
The Original Recipe:
Where else would I have gotten this recipe, but off of Babycenter. I don't think we would eat wtih out that place! I make it as is. I don't really follow the directions, but it comes out the same since I get all the ingredients in there.
White Chicken Chili
Ingredients
2 cups Chicken broth
1/2 cup Dry white wine
1 tsp Lemon pepper
1 tsp Cumin seed
3 Boneless skinless chicken breasts cubed
1 tsp Olive oil
1 cup Chopped onion
2 cloves Garlic, minced
1 (16-oz) pkg Frozen shoe peg white corn, thawed
2 (4-oz) cans Diced green chilies
1/2 tsp Ground cumin
1 tsp Chili powder
2 to 3 t Fresh squeezed lime juice (1 whole lime)
2 (15-oz) cans Great northern beans, rinsed and drained
1 cup Whipping cream
1/4 cup Chopped fresh cilantro
1 cup Crushed tortilla chips
2 cups Shredded Monterey Jack cheese
Preparation
In a large saucepan, combine chicken broth, wine, lemon pepper and cumin seed. Bring to a boil. Add chicken breasts. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear. Remove chicken, leaving broth in saucepan. Break up chicken into bite-size pieces and return to saucepan. Meanwhile, heat olive oil in medium skillet over medium heat. Add onions and cook until tender. Add garlic and cook for 1 more minute. Add onion mixture, corn, green chilies, ground cumin, chili powder, lime juice, beans and cream to chicken. Stir to combine. Bring to a boil. Reduce heat to medium and slow boil for 5 minutes or until slightly thickened. Stir in the cilantro.
Cook's Notes
Ladle into bowls and garnish with 8 equally divided portions of tortilla chips and cheese.
The Menu:
White Chicken Chili
The Original Recipe:
Where else would I have gotten this recipe, but off of Babycenter. I don't think we would eat wtih out that place! I make it as is. I don't really follow the directions, but it comes out the same since I get all the ingredients in there.
White Chicken Chili
Ingredients
2 cups Chicken broth
1/2 cup Dry white wine
1 tsp Lemon pepper
1 tsp Cumin seed
3 Boneless skinless chicken breasts cubed
1 tsp Olive oil
1 cup Chopped onion
2 cloves Garlic, minced
1 (16-oz) pkg Frozen shoe peg white corn, thawed
2 (4-oz) cans Diced green chilies
1/2 tsp Ground cumin
1 tsp Chili powder
2 to 3 t Fresh squeezed lime juice (1 whole lime)
2 (15-oz) cans Great northern beans, rinsed and drained
1 cup Whipping cream
1/4 cup Chopped fresh cilantro
1 cup Crushed tortilla chips
2 cups Shredded Monterey Jack cheese
Preparation
In a large saucepan, combine chicken broth, wine, lemon pepper and cumin seed. Bring to a boil. Add chicken breasts. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear. Remove chicken, leaving broth in saucepan. Break up chicken into bite-size pieces and return to saucepan. Meanwhile, heat olive oil in medium skillet over medium heat. Add onions and cook until tender. Add garlic and cook for 1 more minute. Add onion mixture, corn, green chilies, ground cumin, chili powder, lime juice, beans and cream to chicken. Stir to combine. Bring to a boil. Reduce heat to medium and slow boil for 5 minutes or until slightly thickened. Stir in the cilantro.
Cook's Notes
Ladle into bowls and garnish with 8 equally divided portions of tortilla chips and cheese.
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