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Nutrition Facts
Serving Size 1 (266g) Recipe makes 8 servings The following items or measurements are not included below: lemon pepper seasoning 28 ounces great northern beans
Calories 244
Calories from Fat 30		(12%)
Amount Per Serving		%DV
	Total Fat 3.4g	5%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 46mg		1%
Potassium 713mg		20%
Total Carbohydrate 33.5g		11%
	Dietary Fiber 7.6g	30%
	Sugars 2.4g
Protein 22.7g		45%
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Dinner week of 4/13

joeknee

The Best White Chicken Chili

Recipe #110505 | 1¾ hours | 20 min prep | add private note

⁽⁵⁰⁾ RATE IT NOW Print Recipe

By: boardgirl148
Feb 7, 2005

This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don't let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier.

SERVES 8 (change servings and units)

Ingredients

2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 tablespoon olive oil
4 boneless skinless chicken breast halves, trimmed of all excess fat
1 clove garlic, finely chopped
1 cup chopped onion
2 (8 ounce) cans white shoepeg corn, drained
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon ground cumin
2-3 tablespoons lime juice
2 (14 ounce) cans great northern beans, undrained
shredded monterey jack cheese, to garnish

Directions

1
In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
2
Bring to a boil.
3
Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
4
Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
5
Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
6
Bring to a boil.
7
Simmer until thoroughly heated, about 45 minutes.
8
To serve, ladle into soup bowls and sprinkle cheese on top.
9
Refrigerate any leftovers; this chili is usually even better heated up the next day.

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Browse similar recipes by category

Course > Main Dish > Chili
Main Ingredient > Meat > Poultry > Chicken > Breasts
Main Ingredient > Beans
Preparation > Time to Make > < 4 hours
Occasion > Seasonal > Fall
Occasion > Seasonal > Winter

Featured Reviews for This Recipe

From: RecipeJunkie

On Nov 14, 2009

Made this tonight and it was very good. I used 1lb chicken breast, 1 can white cream corn and 1 can white kernel corn and 3 cans of beans and it had perfect consistency - not to thick, not to soupy. I didn't think it was overly spicy, but did have a nice flavor. For those who are looking for heat - may want to add some cayenne pepper or hot sauce (I thought it was fine w/out and I like spicy foods). It was good enough by iteself, but adding the monterey jack made it even better. I'm sure it will be even tastier the next day. Thanks for sharing!

0 people found this review helpful

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From: Chef #1369422

On Aug 30, 2009

This turned out very well. Here are the changed I made either due to convenience or on a hunch: Replaced 1 cup of water with 1 cup of chicken stock. Used one can of regular corn and one can of creamed corn (the creamed corn to make sure it came out thick and creamy) Added a bunch of cayenne. We like heat! Didn't have any canned green chiles so I used a couple of fresh poblanos. It worked well and gave it some bright, fresh flavor. Added more cumin and some salt and freshly ground pepper. Topped it w/ some shredded cheese and fresh cilantro! I will make this again.

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From: Saber

On Mar 17, 2008

I had to sign up for an account just to rate this recipe! It was FANTASTIC. I tweaked it a bit by adding creamed corn and black beans and red peppers. But thats it! Thank you so much. Even my 3 year old son went back for seconds! have I said how good this one was yet??

6 people found this review helpful

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From: BellyDancer

On Sep 27, 2006

This was really good! I substituted boneless thighs for chicken breasts, just b/c we prefer those (does raise the fat content though!), and a can of creamed corn for one of the cans of white corn, just to thicken a little. Good flavour - hubby loved it - had seconds last night and took leftovers to work today! Served it w/ Best Cornbread Ever (#18947) - great meal!

5 people found this review helpful

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