Friday, March 18, 2011

˚recipe˚ White Chicken Chili

This recipe was shared with us by some of our favorite people and we eat it a lot. Complete with guacamole, sour cream (or plain yogurt for a healthier option), hint of lime chips (have you ever had these? Yum!) cheese, this delicious salsa, and anything else you might want to add. We love this soup. Mmmm. Perfect for a chilly day.

Here is what you need:

3-4 chicken breasts
8 c. chicken broth
1/2 c. onion chopped
1 garlic clove
1 Tbsp. olive oil
2 cans navy beans (I have also used pinto, great northern, or even garbanzo beans)
2 cans shoe-peg corn (or regular's cheaper!)
1 lime juiced (sometimes I use two depending on the amount of juice I get out)
1 tsp. cumen
1 tsp. lemon pepper
1 tsp. chili powder

Here is what you do:

1. Boil raw chicken in 8 cups of chicken broth. When finished, remove chicken breasts and shred or chunk them into pieces. Meanwhile, heat 1 Tbsp. olive oil over the stove.
2. Add onion
3. Add garlic
4. Cook until translucent

5. Once the chicken has been shredded or cubed, put it back in the chicken broth.
6. Add 1 tsp. lemon pepper
7. Add 1 tsp. cumen
8. Add 1 tsp. chili powder
9. Squeeze lime into soup
10. Add translucent onions and garlic
11. Add 2 cans of corn
12. Add 2 cans of beans
13. Heat for about 20 minutes and add salt and pepper to taste.

Serve with hint of lime chips, sour cream. guacamole, cheese, and salsa.

If you have leftovers, this soup is excellent the next day!

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