White Chicken Chili

This comes together really quickly.  I put the chicken in the crockpot while we were at church this morning and it was ready three hours later. I then moved it to a stockpot and followed the remaining directions. All three of my children consistently eat it, and my husband and I love it too.  I have a habit of calling my food different things for my children so that they'll be more likely to eat it.  This I call "chicken nachos" and add a few more chips!!


Recipe from The Perfect Setting, Aiken, SC

Ingredients:
1 tsp lemon pepper seasoning
1 tsp cumin seed (I couldn't find this so I used ground coriander)

Cooking Spray or 1 T olive oil  

4 boneless skinless chicken breast halves, trimmed of all excess fat 

1 clove garlic, finely chopped  

1 cup chopped onion 

2 ( 9 ounce) frozen white shoepeg corn 

2 (4 ounce) cans chopped green chilies, undrained 

1 teaspoon ground cumin  

2 -3 tablespoons lime juice2 

(14 ounce) cans great northern beans, undrained  

Monterey Jack cheese and tortilla chips for serving

Method:
In a 5-qt stockpot, combine 2 1/2 cups water with the lemon pepper, 1 tsp cumin seed, and olive oil.  Bring to a boil.  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.  Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.  Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, and lime juice to the broth.  Bring to a boil.  Add Great Northern beans to the broth.  Simmer until thoroughly heated.  To serve, crush a few tortilla chips into the bottom of soup bowls, ladle soup over chips, and sprinkle cheese on top.

Happy Cooking!