White Chicken Chili

"My husband absolutely loves this recipe! He says it's better than the old traditional style!!! I love it because it's low in fat and calories! This recipe serves four, so you can double the recipe if you need more. This is also really good with sweet cornbread."
 
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photo by cyaos photo by cyaos
photo by cyaos
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a medium to large size pot, combine chicken broth, ground cumin, lemon pepper and olive oil. Bring to a boil.
  • Add chicken and bring to a low boil then reduce heat to low, cover and simmer 20-30 minutes or until chicken is done.
  • Remove chicken from broth and cut into bite size pieces. Return back to broth.
  • Add the garlic, onion, corn, green chilies, lime juice and beans to the broth. Return to a boil.
  • Simmer until thoroughly heated, about 45-60 minutes.
  • Pour into bowl and sprinkle with cheese.

Questions & Replies

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Reviews

  1. cyaos
    This was really quite good although I enjoyed it more than my boyfriend did. I put in three garlic cloves and used frozen corn instead of canned corn as I have an aversion to canned corn. In accordance with other reviews I did drain and rinse out the beans. I will make this again, especially as winter rears its ugly head. Thanks for posting!
     
  2. Greeny4444
    This chili had a really good taste and made the house smell incredible while cooking. I left the top off of mine the whole time so it could reduce, because we like a thicker chili. It was actually more like a soup. I will probably drain the beans next time I make it. I got cheese to serve with it, but I totally forgot about it, because we couldn't wait to eat it! Thanks for this recipe, I will make it again, for sure.
     
  3. barbarahots
    This was great! I highly recommend this for something different. I used chicken tenders and cooked them in the broth for 10 minutes - they stayed so moist. Chicken breast dry out too fast - even in liquid. I also omitted the lime juice. Try this over Fritos with monterey pepper jack cheese. This is a keeper!
     
  4. DreamoBway
    My parents and I really enjoyed this. I doubled the recipe to feed my family, and I'm so glad there are leftovers for lunch today! Based on padreaming's review, I drained the beans so that the dish would have a more chili like consistency. I also simmered it with the lid off so that it would reduce a little. The only other change I made is that I didn't double the cumin when I doubled the recipe as I didn't want that flavor to overpower everything else. It worked out great. Thank you for posting!
     
  5. padreaming
    Very flavorful. I did thicken it a bit with a rue. Not sure what I was thinking. Guess I didn't realize it would be thin like a soup. So glad I made a double batch. This will go in the staple soup collection we keep in our freezer. Thanks!
     
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Tweaks

  1. cyaos
    This was really quite good although I enjoyed it more than my boyfriend did. I put in three garlic cloves and used frozen corn instead of canned corn as I have an aversion to canned corn. In accordance with other reviews I did drain and rinse out the beans. I will make this again, especially as winter rears its ugly head. Thanks for posting!
     

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