• Lisa Jarvis

White Chicken Chili



It is pretty chilly outside today so a nice bowl of chili sounded good, but I decided to make a delicious variation of it....White Chicken Chili. Most of you have probably had some, but I wanted to share this recipe with you. It's simple, flavorful and comforting. I make it on the stove,or I have also just cooked the chicken with the onions and garlic, then added the rest in the Crock Pot to simmer for a couple of hours. Either way works! I finish it off with a squeeze of lime, a little queso or monterey jack cheese, and some fresh cilantro for a bright, fresh taste. This is really a good recipe for this time of year!

Here's what you need:

2-3 pounds of boneless, skinless chicken breasts, cut into small bite-sized pieces

2 cans of white beans (cannellini beans)

1 T olive oil

1 medium onion,chopped

3 garlic cloves,minced

2 cans diced tomatoes ( I use Rotel)

1 16 0z, frozen white corn

2 t. cumin

1/2 t oregano

1 1/2 cup chicken broth

black pepper to taste

salt to taste ( doesnt need much)

Juice of one lime

Lime wedges to garnish

Grated queso cheese,or monterey jack cheese

about 1/2 cup fresh cilantro

Heat the oil in a large pot. Add the onions and garlic and saute until they are golden. Add the chicken pieces. Saute till lightly browned. Stir in the rest of the ingredients EXCEPT the lime juice, cilantro and cheese. At this point, you can transfer to a Crock Pot or just finish on the stove. Simmer about 20 minutes on the stove or two hours on low in the Crock Pot. Stir in the lime juice and cilantro just before serving. Garnish the bowls of soup with the grated cheese and more cilantro if you want. Enjoy!!

#SoupsStews

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