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Lowfat - White Chicken Chili with Salsa Recipe

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This recipe for Lowfat - White Chicken Chili with Salsa, by , is from Grandma's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lutes
Added: Monday, November 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. water
1 tsp. lemon pepper
1 tsp. cumin seed or ground
4 chicken breast halved, skinned
Cooking oil spray
1garlic clove, minced
2 cans white shoepeg corn
1 4oz. can diced green chilies, undrained
1/2 tsp. ground cumin
2 to 3 tbsp. lime juice
2 15oz. cans white or northern beans, undrained
2/3 c. crushed tortilla chips
2/3 c. shredded fat free Monterey Jack cheese

Directions:
Directions:
In a large saucepan, combine water lemon pepper and cumin (seed or ground) Bring to a boil. Add chicken breasts. Reduce heat to low and simmer 20 to30 minutes or until chicken is fork tender and juices run clear. This can be done ahead of time and refrigerated until ready to per together. Then the fat is easy to skim and the chicken is easy to chop.) Remove chicken from bones cut into 1 inch pieces. Defat Broth. Return to saucepan, place chicken back in stock. Spray medium skillet with cooking spray; add garlic. Cook and stir one minute. Add onion; cover skillet and simmer just until tender - no more than 5 minutes. Add cooked onion and garlic to chicken along with corn, chilies, cumin and lime juice. Bring to a boil. Add beans, cook until thoroughly heated.
To serve, place about 1 tbsp each of tortilla chips and cheese in individual soup bowls. Ladle hot chili over and serve with your favorite salsa and of course corn bread.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
This recipe was given to me by a friend. I made this dish when the family went to our time share up at Whistler. It was a favorite for warming the body after a day skiing.

 

 

 

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