Mike's White Chili
"This is the recipe my husband is famous for. Everyone loves it and always asks for the recipe. It's great, easy, and can be doubled for a crowd!"
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 pot
ingredients
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 1⁄2 lbs skinless chicken breasts
- 2 1⁄2 cups water
- 1 teaspoon lemon pepper
- 3 cloves garlic
- 1 cup chopped white onion
- 1 lb white corn (about 2 cans)
- 2 (4 ounce) cans diced green chilies
- 3 tablespoons lime juice
- 2 (15 ounce) cans great dry northern white beans
- reduced-fat monterey jack cheese
directions
- Put water, lemon pepper, and cumin seed in a large pot.
- Bring to boil, Add diced chicken and cook completely (about 10-15 minutes).
- Reduce heat to low.
- In a separate skillet, saute the chopped garlic and onion about 5 minutes.
- Add the garlic, onions, and all of the remaining ingredients into the pot (except cheese).
- Keep the temperature low and simmer for at least 1/2 hour.
- Serve the chili over or with nacho chips and shredded cheese.
- Enjoy!
- NOTE: DO NOT drain the liquid from the canned ingredients.
- Add all of it to the chili.
Questions & Replies
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Reviews
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This was awesome...I think cooking the chicken first w/all of the seasoning made all of the difference in the world!!! YUMMY! Will surely be making this again and again! Thank you for sharing! -
My 8 year old son made this recipe as part of a homeschooling bizarre math/science lesson and it was great! I baked the chicken first so he could just cut it and add to the crockpot. He was so proud of himself he asked his neighborhood friends over for dinner. Thanks for a simple and yummy recipe. -
This recipe is awesome! It is a great one to serve to a crowd and can be made quickly. I do it on the stove, not the crock pot and it turns out great. I substituted chicken broth for the water, and use frozen white shoepeg corn instead of the canned corn. We also serve it with extra limes. Definitely a keeper! Thanks for sharing this great recipe. -
This is Fabulous!! I made it in my crockpot and cooked it for 8 hours on low. I just put all the ingredients in, set the timer and came home to a great meal. I used my Braun hand mixer right in the crockpot to puree the beans down to make a thicker soup. My children thought this recipe was as good as Ruby Tuesday's White Chicken Chili. This will definately be made again in my house. -
I was pleasantly surprised by this recipe. I thought it sounded good, but I didn't realize how much I would like it. It has a more subtle chili flavor than regular chili that went great with the nacho chips. I topped it with the jack cheese and then had to try a second helping to see if maybe cheddar was better. Results were that both were great! It was also incredibly easy to make. This is going to make my lunch at work very tasty tomorrow!! Thanks Kimke or should I thank the husband?!!!
Tweaks
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This recipe is awesome! It is a great one to serve to a crowd and can be made quickly. I do it on the stove, not the crock pot and it turns out great. I substituted chicken broth for the water, and use frozen white shoepeg corn instead of the canned corn. We also serve it with extra limes. Definitely a keeper! Thanks for sharing this great recipe.
RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
