Autumn is showing her pretty face around here and the temperature is dropping below 70 degrees so I officially declare this chili weather.
This recipe is a family favorite but this season I added some local green chiles (big surprise) and it turned out better than ever. You can put this meal together for a Sunday afternoon or a weeknight; either way, it’s a crowd pleaser.
White Chicken Chili with Fresh Green Chiles
Serves 4; Time: 1 hour
- 2.5 cups water
- 3 boneless, skinless chicken breasts
- 1 T ground cumin
- 1 T lemon pepper
- 1 tsp olive oil
- 1 medium, yellow onion, chopped
- 3 cloves garlic, minced
- 1 pkg. frozen sweet corn
- 4-5 fresh green chiles, chopped (or 2- 7oz cans of green chiles)
- 2- 16 oz. cans great northern beans
- 2 T freshly torn cilantro
- lime slices
Place water, chicken, cumin and lemon pepper in a large pot or dutch oven and boil for 20 minutes or until cooked through. Remove the chicken and save the broth. Dice the chicken and return to pot. In another pan, heat the olive oil and saute the onion, garlic and green chiles until soft. Add to the pot with all other ingredients. Let simmer for 30 minutes, adjust seasonings to taste. Garnish with chopped cilantro and lime.