Prep 10 mins
Cook 10 mins
This recipe is a combination of many other white chili recipes and the result of many trials. One of the things I really like about it is how versatile it is...add or take out whatever you and your family desire. I make a HUGE batch of it, then freeze in quart size freezer bags for a quick dinner during winter.
- 1 1⁄2 cups chicken broth
- 30 ounces white beans (any canned variety)
- 2 lbs of cooked chicken breasts, cubed
- 1 medium sweet onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 (16 ounce) package frozen corn (any variety)
- 2 1⁄2 teaspoons cumin powder
- 3 tablespoons of finely chopped jalapenos, to taste
- 1 lime, juice of
- 1⁄2 cup chopped cilantro
- extra jalapeno, finely chopped
- shredded cheese (I use pepper jack)
- tortilla chips, to crush into the individual servings if desired
- Add all ingredients to stock pot, except for the lime juice and cilantro-- stir those in just before serving.
- Cook on medium high heat until heated through.
- When I am making a big batch for the freezer, I usually quadruple the recipe.
- Great to serve buffet style, with bowls of the extra chopped jalapenos, shredded cheese and tortilla chips for everyone to create their own bowl of chili.
- Prep time does not include cooking the chicken breasts.
My family was not crazy about this. I was a little disappointed as I had hoped it would be a little more flavorful. Sorry, this just wasn't to our tastes.
With the generous addition of corn, the flavor on this dish come across as part chowder and part chili. If you like both, you are in for a treat. The portions are quite large and I found one batch was closer to 6-8 servings. There was not quite enough liquid for my taste, so I added an addtional cup of broth about 10 minutes into the simmer. Other than that, I followed the directions. Be sure to add the cilantro and lime at the end. Its not a garnish but an essential element in the flavors of the dish. Next time, I think I would add some extra cumin to balance the sweetness of the corn. Thanks for sharing this recipe, it was a nice change from the typical white chili.