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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 610 |
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The lime imparts a delightfully fresh taste to this mild reinvention of chili. Ingredients:
1 1/2 lb. boneless, skinned chicken breasts |
2tbsp. olive oil |
1 lg. onion, chopped (1 c.) |
3 cloves garlic, finely chopped |
1 1/2 c. frozen white corn kernels, thawed |
1 can (15 1/2 oz.) great northern beans, undrained |
3 cans (4 oz. each) chopped green chilies, undrained (for mild chili) |
or 6 fresh chopped jalapenos (for spicier chili) |
3 tbsp. lime juice |
2 tsp. ground cumin |
1/2 tsp. ground coriander |
1/2 tsp. ground white pepper |
1 package cream cheese |
2 tbsp. fresh parsley, chopped |
Directions:
1. Heat the oil in a large pan over medium heat and add the onion. Add the cumin and coriander. Cut the chicken into bite size pieces and add to the pan, stirring frequently so the chicken cooks on all sides. Add garlic. Run the beans with their liquid through the blender – this puts them in stealth mode, and even alleged bean-haters will love this chili! Add the blended beans, chilies, lime juice, and white pepper. Simmer to combine the flavors. Cut the cream cheese into chunks and add it gradually to the pot, stirring until it’s melted and incorporated into the chili. Add the corn, heat through.
2. Offer bowls of lime wedges, chopped green onions and black olives as toppings. I like to offer rice or broken corn chips to serve as a base for this chili. I usually make this chili mild, and everyone I’ve ever served it to has raved about it!
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