White Chicken Chili

It's Super Bowl time again which means wings, lots of snacks, and of course chili. This is my favorite chili recipe next to my Boyfriend Chili. I'll explain more about that one when I post that recipie. This one is full of flavor, super easy, and very filling, though you'll want to go back for seconds. I'd love your comments and suggestions if you give this one a whirl! (This is great in the summer too.)

White Chicken Chili
Ingredients

2 tsp lemon pepper seasoning
1 tsp ground cumin
2 ½ c. chicken broth (low sodium)
4 boneless skinless chicken breasts (about 1lb.)

1 medium onion
2 large cloves garlic
1 TBL olive oil

1 11oz. can white shoepeg sweet corn
1 4 oz. can chopped green chilies
1 can white beans (undrained)
1 can butter beans (drained)
2 cans chickpeas (drained)
3 TBL lime juice

1 bag shredded Monterey Jack cheese
Tortilla chips
Avocado diced
Tomato diced
Cilantro chopped
Tomatillo salsa
Lime juice

Directions

In a large pot add chicken broth, cumin, and lemon pepper. Bring to a boil then add chicken. Return to a boil then cook at a high simmer for 20-30 minutes.

While chicken is cooking cut onion in to large chunks and chop along with garlic in a food processor OR finely hand chop. Sautee onion and garlic mixture with about 1 TBL of olive oil in a sauté pan until clear. Careful not to burn.

Remove chicken from stock and chop into bite size pieces. Return chicken and onion mixture to the stock and continue cooking.

Add beans, corn, lime juice and chilies to stock, chicken and onion mixture and continue cooking for 30-40 minutes.

Top with cheese and crushed tortilla chips. For the grown ups or adventurous kids add avocado (instead of sour cream), fresh chopped cold tomatoes, cilantro, a dash of lime juice and a few spoonfuls of tomatillo salsa. Enjoy!