Laura's Version of White Chili |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is a combination of many other white chili recipes and the result of many trials. One of the things I really like about it is how versatile it is...add or take out whatever you and your family desire. I make a HUGE batch of it, then freeze in quart size freezer bags for a quick dinner during winter. Ingredients:
1 1/2 cups chicken broth |
30 ounces white beans (any canned variety) |
2 lbs of cooked chicken breasts, cubed |
1 medium sweet onion, finely chopped |
3 cloves garlic, finely chopped |
1 (16 ounce) package frozen corn (any variety) |
2 1/2 teaspoons cumin powder |
3 tablespoons of finely chopped jalapenos, to taste |
1 lime, juice of |
1/2 cup chopped cilantro |
extra jalapeno, finely chopped |
shredded cheese (i use pepper jack) |
tortilla chips, to crush into the individual servings if desired |
Directions:
1. Add all ingredients to stock pot, except for the lime juice and cilantro- stir those in just before serving.
2. Cook on medium high heat until heated through.
3. When I am making a big batch for the freezer, I usually quadruple the recipe.
4. Great to serve buffet style, with bowls of the extra chopped jalapenos, shredded cheese and tortilla chips for everyone to create their own bowl of chili.
5. Prep time does not include cooking the chicken breasts.
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