76
Submitted by boardgirl148
"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."
photo by Jonathan Melendez 
- Ready In:
- 1hr 35mins
- Ingredients:
- 13
- Serves:
-
8
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ingredients
- 2 1⁄2 cups water
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 4 boneless skinless chicken breast halves, trimmed of all excess fat
- 1 clove garlic, finely chopped
- 1 cup chopped onion
- 2 (8 ounce) cans white shoepeg corn, drained
- 2 (4 ounce) cans chopped green chilies, undrained
- 1 teaspoon ground cumin
- 2 -3 tablespoons lime juice
- 2 (14 ounce) cans great northern beans, undrained
- shredded monterey jack cheese, to garnish
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directions
- 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.
Questions & Replies
-
No chili powder, no red pepper, very little seasoning for chili. Sounds pretty bland to me. iwill try it anyway. I will use chicken thighs with skin and bones for better flavor, then after the thighs are cooked, remove skin and bones, shred the meat.
Chuck R.
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Reviews
-
I love this! Had it at a friend's house and had to make it at home. I did shorten the cook time by sauteeing 2 chicken breasts chopped, onions and after a little, garlic in the oil. Then added the spices, and finally the rest of the ingredients. Used chicken stock instead of water and eye-balled it. Such a good, healthy recipe! Thanks!
lolablitz
-
Great chicken chili! I made it just as written and I couldn't be happier with the outcome. Everyone loved it!
Jonathan Melendez
-
Great!! I added a green bell pepper, a can of creamed corn, and a can of regular corn. Very tasty. Both kids even liked it. Served with corn muffins. Topped with cheese and greek yogurt.
beverlyt
-
This is great! I like to make it early and let it simmer a few hours on the stove before we eat it. It makes the house smell yummy and allows all the great flavors to blend. Thanks for posting!
admullins
-
My husband loved this. I didn't care for it. Didn't think it had enough flavor. I think I would leave out the corn and use a can of chicken broth. I did add some jalapeno's to try to spice it up a tad.
slickchick
see 68 more reviews
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Tweaks
-
I love this! Had it at a friend's house and had to make it at home. I did shorten the cook time by sauteeing 2 chicken breasts chopped, onions and after a little, garlic in the oil. Then added the spices, and finally the rest of the ingredients. Used chicken stock instead of water and eye-balled it. Such a good, healthy recipe! Thanks!
lolablitz
-
This turned out very well. Here are the changed I made either due to convenience or on a hunch:Replaced 1 cup of water with 1 cup of chicken stock. Used one can of regular corn and one can of creamed corn (the creamed corn to make sure it came out thick and creamy)Added a bunch of cayenne. We like heat! Didn't have any canned green chiles so I used a couple of fresh poblanos. It worked well and gave it some bright, fresh flavor. Added more cumin and some salt and freshly ground pepper. Topped it w/ some shredded cheese and fresh cilantro! I will make this again. :-)
HeatherBH
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My first time making white chicken chili and it was perfect! I used navy beans and baby butter beans instead of great northern beans and I used mexicorn instead of white shoepeg and chilies. Also didn't have lemon pepper so I used garlic pepper. Great recipe!
mrvautier
-
This is darn good stuff! My kids and I really enjoyed it! I made ahead, then just heated it up when we were ready to eat, to let the ingredients meld, for better taste. I used 1 can of cream style corn in place of 1 can of the white shoepeg, as I wanted the taste and texture from the creamed corn. It was so yummy! Thanks!
karens2kids
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Easy and good! Well-received by family. A great low-fat meal. The only changes I made to the recipe were substituting 1/2 the northern beans for garbanzo beans and shredding the chicken instead of cutting. Shredded is much more appealing (in my opinion).
willjoa
see 2 more tweaks
RECIPE SUBMITTED BY
boardgirl148
United States
- 1 Recipe
- 4 Tweaks
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