White Chili

I've had to say good bye to this recipe, but not because it isn't good. Oh No! I will only say goodbye until the boys are old enough to eat their weight in this. Because I could eat the whole thing in one sitting. No joke. It is that good. I must say goodbye for a while because Headless Dad has declared a moratorium on chunk chicken breast.

But those of you who will eat chunked chicken breast, have at it. You will enjoy!!

(I originally posted this as a comment on The ELFF Diet, then Steph tweaked it for A Year of Crockpotting. My mom gave it to me and I don't know where it came from before that. Full disclosure, ya know.)

White Chili

1 cup chopped onion
2 cloves garlic, minced
2 1/2 ts. ground cumin
1/2 tsp. oregano
2 T. olive oil
4 boneless, skinless chicken breasts, cubed in 1/2 inch chunks.

Cook and stir until onion is tender.

(Onions, etc., before cooking.)




If you want to add to a crock pot, cook this stuff in a skillet then add to the pot. If you want to
make all at once cook onions- chicken in a deep stock pot.




2 cups chicken broth
1 cup water
1 tsp. lemon pepper
1 4 oz. can diced green chilis
2 T. lemon juice
2 15 oz. cans great Northern beans, undrained
2 9 oz. pkg. frozen white corn, thawed
Or 2 cups frozen white corn
Salt and Pepper to taste.

Add all ingredients, bring to a boil, reduce heat. Cover and simmer 30 minutes. (If using a crock pot you can leave on low 6 hours or so.)






Garnish with:
Shredded cheese: monterey jack, pepper jack, medium cheddar.
Tortilla chips
Sliced green onions
Jalapenos