White Chicken Chili

I’ve been really forgetful lately.  I went on an hour-long hunt through my house searching for my keys because I couldn’t remember where I put them. I went to the store this week and completely forgot what I went for (#1 reason for lists). I ended up wandering around until I found something I decided I needed (shhh..don’t tell my husband). And just last week I missed one appointment (and almost missed another) just because I spaced it.  
Aaaand on Tuesday, I made this amazing White Chicken Chili and forgot to put the diced green chiles in it.  And I didn’t even realize I did that until the next day while I was eating my second bowl for lunch.
Seriously, where is my brain?  
Even without the green chiles we loved this soup.  It still had a great flavor…I can only imagine what the green chiles will do for it.  We’ve basically been eating it for the last three days for lunch and dinner.   And now that it’s gone, I’ve made a list to buy everything I need to make it again, with the green chiles this time! 
 

This recipe is from my good friend Lindsay.  Our husbands played football together at BYU and we used to get together for dinner often, so I know she’s a great cook.  And I knew I’d love this soup when she told me it’s one of their favorites!  When I saw how easy it was I knew I’d love it even more. 

White Chicken Chili
Ingredients
4 large chicken breasts, cooked
2 15 oz. cans white beans with juice
2 4 oz. cans diced green chilies
2 14 oz. cans chicken broth
2 15 oz. cans white corn with juice
1 clove garlic, minced
1 tsp. lemon pepper
1 tsp. ground cumin
1/4 cup minced dried onion (or real onion, sauteed)
4 fresh limes
corn or tortilla chips
sour cream
grated cheddar and monterrey jack cheese
Instructions
In a large pot mix beans, chilies, broth, corn, garlic, onion and seasoning.  Shred the cooked chicken breasts and add to the pot.   Heat to a simmer on the stove. 
Serve with cheese, fresh squeezed lime juice, sour cream and crushed chips on top. 
For the chicken, you can used a Rotisserie if you’re short on time.  Otherwise, bake the chicken breasts in the oven or cook in a pan on the stove, then shred.

from Lindsay Bauman 

***this makes a lot, so you can easily half the recipe if needed

Comments

  1. says

    oooh my this I am going to HAVE to make!

    oh and p.s. let me know where you shared so your entry is valid for the giveaway! Don’t you love free stuff :-)

    p.s. I LOVE how you have the little print pdf button on the bottom of your posts! Very very clever! xoxoxo

  2. says

    i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  3. says

    Everyone has those weeks! I’ve been wanting to make something like this for a while, but my husband isn’t really into beans (or corn). It looks delicious though, with or without the chiles!

  4. Anonymous says

    I am all for anything I can cook in the crockpot.. Do you think I could do this in a crockpot, and instead of adding cooked chicken, just add the frozen and let it cook all day and take out the chicken like half an hour before and shred it, then add it back in?

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