This chili even lasso’ed my son, ~he claims not to like chicken, but uttered a loud “mmmmm” when he tasted it!
2½ c. water
1 tsp. lemon pepper
4 (1½ lbs.) chicken breast halves, skinless (or use cooked turkey and add ½ tsp. lemon pepper)
1-2 tbsp. olive oil or chicken fat
2 garlic cloves, minced
1 c. onions, chopped
½ c. green pepper
2 pkg. (9 oz. each) frozen Shoepeg white corn
2 (4 oz. each) green chilies, diced, undrained
2 tbsp. ground cumin
1 tsp. cayenne powder
1 tsp. thyme
2-4 bay leaf
1 tsp. pepper, or to taste
6 tbsp. lime juice
4-6 cups chicken stock -adjust flavor with chicken bouillon if needed, (optional and/or to taste)
1 can (15 oz.) Great Northern beans, undrained
1 can (15 oz.) black beans, undrained 2 fresh jalapeño peppers, sliced in thin circles
2/3 c. crushed tortilla chips
2/3c. (1½ oz.) shredded reduced-fat Mexican or Montery Jack cheese
In a large saucepan, bring the water to boil and add lemon pepper and chicken. Reduce heat and simmer, covered, 20-28 min. or until chicken is tender and juices run clear. Remove the chicken and reserve water. Cut the chicken away from the bone into about 1″ pieces.
Heat oil or chicken fat in a stockpot and cook garlic, onions and green pepper until tender. Stir in reserved water from cooking chicken, chicken, corn, chilies, the seasonings, chicken stock and lime juice. Adjust seasoning and add bouillon, if needed. Heat to near boiling, add beans and jalapeños. To serve, crush about 1 tbsp. of chips and add cheese to top individual soup bowls; ladle hot white chili in each bowl. Serve with sour cream and fresh cilantro.