White Chili II

  1. 2 1/2 cups water
    1 teaspoon lemon pepper
    1 teaspoon cumin seeds
    4 chicken breast halves, skinned and boned
    1 teaspoon olive oil
    1 clove minced garlic
    1 cup chopped onions
    crushed tortilla chips
  2. 2 (9 ounce) packages frozen white corn, , thawed
    2 (4-8 ounce) cans chopped green chilies
    1 teaspoon ground cumin
    2-3 teaspoons lime juice
    2 (15 ounce) cans great northern beans, undrained
    shredded Monterey jack cheese (, or whatever cheese you prefer)
  1. Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil. Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.
  2. Remove chicken from pot and cut into 1 inch pieces. Add chicken back to liquid in saucepan.
  3. Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.
  4. Stir in corn, green chilies, ground cumin and lime juice and heat to a boil. Add beans and cook until thoroughly heated.
  5. To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.
  6. Makes 6 servings
  7. Recipe contributed by Babs in Toyland

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases