I assume that almost everybody has at least a few favorite recipes they grew up eating. For me, it was my mother's white chicken chili. No matter what time of year it was, a bowl of this stew-like soup always made me feel comforted and happy.
Now that I'm cooking for my own family, I like to think back to the foods that I loved as a kid and try and recreate them in my kitchen. This is my version of white chicken chili that's super easy to make abd very healthy. It also freezes beautifully for those nights that you're just too tired to cook. I'm sure that just a few mom's I know can relate to that :)
White Chicken Chili (Makes 6-8 Servings)
- 1 Tbsp Olive Oil
- 1 Garlic Clove, minced
- 1 Small Onion, diced
- 2 pounds Chicken Breasts, bone-in, skinless (about 2 large breasts)
- 1 quart (32 Oz) Chicken Stock (I use low sodium chicken stock)
- 1 Tsp Salt
- 1 Tsp ground cumin
- 1 Can white beans, drained and rinsed
- 1 Cup Frozen Shoe Peg White Corn
- 1 Jar Diced Green Chilies (They are mild.)
- The Juice of 1 Lime (about 2 to 3 Tbsp Lime Juice)
1. Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
2. Add garlic and cook an additional minute.
3. Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
4. Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
5. While the chicken is cooling, add the remaining ingredients to the pot.
6. Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.
To Freeze: Allow to cool, place in appropriate tupperware or ziploc bag, label and freeze up to 4 months. Defrost in a pot over low-medium heat.
Sour Cream, Tortilla Chips, Cheddar Cheese, Monterey Jack Cheese