Friday, November 30, 2007

White Chicken Chili

(Thanks em!)

2-3 cooked chicken breasts, diced up (or shredded) (can use 1 breast if halving the recipe)
2 limes, squeezed (about 1/3 cup)
2 garlic cloves, minced
1 cup onion, diced and sautéed for like 5 or so minutes (about ½ an onion)
2 cans green chiles (or one 7 oz. can)
2 cans shoepeg corn
4 cans white beans (Northern beans)
4 teaspoons cumin
5 cups chicken broth (5 cups water plus like 2 ½ T. chicken bouillon)

Just mix everything in a pot, heat, and eat. Or you can put it in a stock pot and let sit on burner on medium/5 for an hour. Or you can put it in the crockpot and let sit on low for a few hours. This has a consistency more like a soup than chili. You might consider halving this recipe as it makes a lot.

Notes: My sister (from whom I got this recipe) doesn't drain the beans or the corn, but when I make it I do. It's less soupy this way, but still tastes good.

1 comment:

emily said...

when i don't drain the stuff, i use less broth.

i love this soup!