Servings: 6

Ingredients: subheading: Ingredients:
Prep time 15 mins Prep time 15 mins
Cook time 30 mins Cook time 30 mins
Total time 45 mins Total time 45 mins
Author: Anita Author: Anita
Serves: 6 servings Serves: 6 servings
Ingredients Ingredients
1 tbsp olive oil 1 tbsp olive oil
1 lb boneless, skinless chicken breasts 1 lb boneless, skinless chicken breasts
1 1/2 cups chopped onion 1 ½ cups chopped onion
1 1/2 tsp ground cumin 1 ½ tsp ground cumin
3 garlic cloves, minced 3 garlic cloves, minced
1 15 oz can chicken broth 1 15 oz can chicken broth
1/2 tsp sea salt ½ tsp sea salt
2 15-oz cans white beans (Great Northern or Cannellini) 2 15-oz cans white beans (Great Northern or Cannellini)
1 cup frozen corn 1 cup frozen corn
1 cup diced medium hot green chiles (see notes) 1 cup diced medium hot green chiles (see notes)
2 to 3 tbsp lime juice (juice of 1 lime) 2 to 3 tbsp lime juice (juice of 1 lime)
Instructions Instructions
Dump 1 can of the white beans (do not drain), half the green chiles, and half the chicken broth into a food processor and puree until fairly smooth. Set aside. Dump 1 can of the white beans (do not drain), half the green chiles, and half the chicken broth into a food processor and puree until fairly smooth. Set aside.
Cut the chicken into small cubes, then lightly brown over medium heat in the olive oil in a large saucepan. Cut the chicken into small cubes, then lightly brown over medium heat in the olive oil in a large saucepan.
When chicken starts to brown, add the onion and cumin. Cook till soft, several minutes, then add the minced garlic and cook over low heat another 2 minutes. When chicken starts to brown, add the onion and cumin. Cook till soft, several minutes, then add the minced garlic and cook over low heat another 2 minutes.
Add the chile, bean and broth puree, the rest of the chiles and chicken broth, the corn, and the other can of beans. Let simmer for about 20 minutes. Add the chile, bean and broth puree, the rest of the chiles and chicken broth, the corn, and the other can of beans. Let simmer for about 20 minutes.
Add the salt and lime juice. Adjust salt and add chiles (if desired) to taste. Add the salt and lime juice. Adjust salt and add chiles (if desired) to taste.
Serve and (if desired) top with cilantro, guacamole, tomatoes, tortilla chips, shredded cheese. Serve and (if desired) top with cilantro, guacamole, tomatoes, tortilla chips, shredded cheese.
Enjoy! Enjoy!
Notes Notes
Commentary: subheading: Commentary:
White Chicken Chili is always a favorite - easy to make, nutritious, & tasty. This recipe can be made in a half hour. I browsed through some versions out there on the web and many are very mild, hardly qualifying as chili. I made this one with a decent amount of green chile - I like to be able to taste the green chile flavor. I used a Big Jim chile, which is normally medium hot, but this batch was fairly mild. I suggest making it and then adding some hotter green chiles or a little minced jalapeno to taste to get the heat level you want. White Chicken Chili is always a favorite - easy to make, nutritious, & tasty. This recipe can be made in a half hour. I browsed through some versions out there on the web and many are very mild, hardly qualifying as chili. I made this one with a decent amount of green chile - I like to be able to taste the green chile flavor. I used a Big Jim chile, which is normally medium hot, but this batch was fairly mild. I suggest making it and then adding some hotter green chiles or a little minced jalapeno to taste to get the heat level you want.
I wanted a creamy consistency with lumps rather than soupy with lumps, so I pureed half the green chiles along with half the beans. This has long been my favorite way of thickening rather than using a thickening agent like flour or corn starch. This came out with a nice green chile flavor, but I found after storing it overnight in the fridge it seemed milder - so don't hesitate to add chiles! I particularly like this topped with shredded cheese and guacamole. It just goes really well! I wanted a creamy consistency with lumps rather than soupy with lumps, so I pureed half the green chiles along with half the beans. This has long been my favorite way of thickening rather than using a thickening agent like flour or corn starch. This came out with a nice green chile flavor, but I found after storing it overnight in the fridge it seemed milder - so don't hesitate to add chiles! I particularly like this topped with shredded cheese and guacamole. It just goes really well!
This is a recipe for the whole family - kids love this! Hope you like it! This is a recipe for the whole family - kids love this! Hope you like it!