Thursday, May 10, 2012

White Chicken Chili



First of all, I would like to apologize for the lag in posts lately. I just started a new job, my shift is from 2-11 and I am just adjusting. I know I will get back into a routine soon, and I'm working on it! So thanks for bearing with me. :)

This recipe is tried and true and I have made it several times. I am not really a huge fan of regular chili. Which is weird.. I mean if you are a follower of my blog you know I LOVE meat. But for some reason..chili.. essentially meat SOUP does not appeal to me. Odd. But I love some white chicken chili.

I would like to say I've tried a bunch of recipes and this is the best one out of all of them and bla bla bla but... this is the ONLY recipe I have ever used for white chicken chili. It's that good. So... ya know, make it. Sorry for the poor picture, by now we all know I'm not a photog. But my recipes are good, no?

-Ingredients-
1 c low sodium chicken broth
1 1/2 c water
1 tsp lemon pepper seasoning
1 tsp ground cumin
1 lb boneless skinless chicken breast
1 clove garlic, finely chopped
1 c chopped onion
2 (8 oz) cans white shoepeg corn (drained)
2 (4 oz) cans diced green chilies (undrained)
1 tsp of ground cumin (again)
2-3 tbsp fresh lime juice
2 (14 oz) cans great northern beans (undrained)
shredded cheese to garnish
crushed tortilla chips, to garnish (optional)

-Directions- 

1. In a large stockpot or dutch oven, combine water, chicken broth, lemon pepper seasoning and first tsp of cumin. Bring to a boil. Add chicken. Return to boil, reduce heat to simmer. Cook for 20-25 minutes or until chicken is cooked through. Remove from broth. Allow to cool until you are able to handle it.
2. Once cool enough to handle, shred with two forks or dice into bite sized pieces. Your choice. Return chicken to broth.
3. Add garlic, onion, corn, chiles, beans, lime juice and remaining cumin. Bring to a boil.
4. Simmer until heated through, about 30-45 minutes.
5. Serve hot with a lime wedge, and topped with shredded cheddar or Monterey jack cheese. Crushed tortilla chips are awesome on top too! Mmm.
6. Leftovers heat up GREAT the next day!

Serves: 8
7 WW Points Plus per serving (1/8 of recipe) without cheese or chips
(Points calculated with recipe builder on www.weightwatchers.com)


Recipe Adapted from: Food.com

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