Ingredients: |
Ingredients: 2 c. chicken broth (1 can plus a little water)
1/2 c. dry white wine
1 tsp lemon pepper
1 tsp cumin seed
1 1/2 lb boneless skinless chicken breasts (2 large)
1 tsp olive oil
1 c. chopped onion
2 cloves garlic, minced
1 (16-oz) pkg frozen shoe peg white corn, thawed or 2 cans
2 (4-oz) cans diced green chilies
1/2 tsp ground cumin
1 tsp chili powder
2 to 3 Tbsp fresh squeezed lime juice (1 whole lime)
2 (15-oz) cans great northern beans, rinsed and drained
1 c. whipping cream
1/4 c. chopped fresh cilantro
1 c. crushed tortilla chips
2 c. shredded Monterey Jack cheese
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Directions: |
Directions:In a large saucepan, combine chicken broth, wine, lemon pepper and cumin seed. Bring to a boil. Add chicken breasts. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear. Remove chicken, leaving broth in saucepan. Break up chicken into bite-size pieces and return to saucepan. Meanwhile, heat olive oil in medium skillet over medium heat. Add onions and cook until tender. Add garlic and cook for 1 more minute. Add onion mixture, corn, green chilies, ground cumin, chili powder, lime juice, beans and cream to chicken. Stir to combine. Bring to a boil. Reduce heat to medium and slow boil for 5 minutes or until slightly thickened. Stir in the cilantro. Ladle into bowls and garnish with 8 equally divided portions of tortilla chips and cheese |
This recipe for Creamy White Chili is from