Prep 10 mins
Cook 35 mins
This is a recipe that combines the best of a couple different white chili recipes to suit our tastes! This is fantastic on a cold day served with shredded cheese and baked tortilla chips, and it's WW friendly! My family loves this, I hope you do to!
- 1 teaspoon olive oil
- 1 onion, diced
- 1 cup celery, diced
- 1 teaspoon garlic, minced
- 1 1⁄2 lbs chicken breasts, diced
- 18 ounces frozen white corn
- 1 tablespoon dried parsley
- 2 1⁄2 cups chicken broth
- 4 (14 ounce) cans great northern beans
- 1 (4 ounce) can diced green chilies
- 1 tablespoon key lime juice
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon salt
- Heat large stock pot and add olive oil, onion and celery. Add diced chicken breasts and season to taste -- I use 1/2 teaspoon of Paula Deen's house seasoning! Cook chicken all the way through.
- Add all remaining ingredients, stir well.
- Simmer covered for about 30 minutes or so.
- Serve with low fat sour cream, shredded cheese and baked tortilla chips.
I made a full recipe but halved the chicken and quartered the beans for 4 people. I used taco seasoning instead of the Paula Dean seasoning, and made this in the crock pot with whole chicken breasts. I also took the advice of another reviewer and subbed half the broth with green salsa and tripled the lime. Topped with green onions too since I had them, which went really well. It was very good, and had the right amount of lime and spice for our tastes.
Love this healthy soup! I chose to make it because of the key lime juice which was so good (we used it for marinating the chicken, used extra in the chili and squeezed it over our bowls). I used 3 cans of beans instead of 4. We couldn't tell there were green chilies in it; I think it could use lots more, or perhaps substitute a jar of green salsa for some or all of the broth (this is a thin soupy type of chili so that would thicken it. Great easy recipe.
Quick and easy to put together with excellent flavor. The heat was just right for us. Made 1/2 the recipe as just 2 of us. Except for having to use frozen yellow corn as no white corn in my town the ingredients are pretty standard in my kitchen. Will definitely made again.Reviewed for PAC Spring 2009.