Happy Friday friends! It’s been cold here in Park City for a while, so I’ve got all my favorite warm and comforting meals on repeat for dinner. I made my white chicken chili the other day and it’s SO good. I had to share it with you! It comes together really easily too, which you know I love. Especially with the boys out skiing so much right now, they can come home to a warm meal that I know they’ll love. I can start it early in the day too and let it simmer so it’s ready when we all get home for the night.
This recipe makes a lot, so it’s perfect to heat up for lunch the next day! We serve it with crushed tortilla chips and cheese on top, which I definitely recommend! It’s good without, but the crunch and cheese make it even better 🙂
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Ingredients
- 4 chicken breasts
- 1 teaspoon olive oil
- 1 teaspoon lemon pepper
- 1 teaspoon cumin seed
- 1 clove garlic minced
- 1 teaspoon salt
- 1 cup chopped onion
- 2 9 ounce packages frozen white corn
- 2 4 ounce cans diced green chiles, undrained
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
- 2 15 ounce cans great northern beans, undrained
- tortilla chips
- shredded Monterey jack cheese
Ingredients
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Instructions
- In a large saucepan, combine 2 1/2 cups water, lemon pepper, and cumin seed. Bring to a boil.
- Add chicken, reduce heat to low. Cover and simmer at least 30 minutes or until tender (I often simmer 1-2 hours, just because I start early).
- Remove the chicken and cut into 1 inch pieces. Return chicken to the pan with the water, lemon pepper, and cumin seed.
- Separately, cook the garlic and onion in the olive oil until the onion is tender. Add the onion and garlic mixture to the chicken.
- Add corn, salt, chiles, ground cumin, and lime juice. Bring to a boil.
- Add beans and heat thoroughly. You can simmer for quite a while if you prepare early. Serve with crushed chips and cheese on top.
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