White Bean Chicken Chili
2 1/2 c. water
1 tsp. cumin seed
4 chicken breast halves, boneless and skinned
Cooking vegetable oil spray
1 garlic clove, minced
1 c. chopped onions
2 (9 oz.) pkg. frozen shoepeg white corn
2 (4 oz.) cans diced green chiles, undrained (use one can if you can't have the spice)
1 tsp. ground cumin (or more to taste to your liking)
2 to 3 tbsp. lime juice
2 (15 oz.) cans white or northern beans, undrained
2/3 c. crushed tortilla chips (optional)
1 1/2 oz. (2/3 cup) shredded Monterey Jack cheese
In large saucepan, combine water and cumin seed. Bring to a boil. Add chicken breast halves. Reduce heat to low and simmer 20 to 30 minutes or until chicken is fork tender and juices run clear. Remove chicken and cut into 1 inch pieces. De-fat the broth, return to saucepan, place chicken back in the stock. Spray medium skillet with cooking spray, add 1 minced garlic clove, cook and stir 1 minute (careful not to burn garlic). Add to chicken then saute 1 cup onions to skillet, cook and stir until tender. Add cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons lime juice to chicken mixture. Bring to a boil. Add beans, cook until thoroughly heated.
To serve place about 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over top.
I like to start mine early in the day, throw it in a crock pot and let it simmer all day long. This really brings out the flavors.
