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Sydney Reynold's White Chili
Course: Soup
Servings: 10
Ingredients
  • 4 cups water
  • 4 chicken breasts (boneless)
  • 1 tsp lemon pepper
  • 1 tsp cumin seed
  • 1 cube chicken bouillon
  • 1 clove garlic, chopped
  • 1 cup onions, chopped
  • 2 cans white corn (shoepeg) or frozen white petite corn
  • 2 4 oz. cans green chiles, undrained (or one 7 oz can)
  • 1 tsp ground cumin
  • 1 lime
  • 2 15 oz. cans white northern beans, undrained
  • Fritos Corn Chips
  • Grated cheese
Instructions

  1. Simmer water, chicken, lemon pepper, cumin seed, and bouillon for 20 min. or until just cooked. Meanwhile, saute onions in butter and when soft add garlic. Take chicken out of broth, cut into bite-sized pieces and return to soup. Add cooked onions and garlic. Add: corn, green chiles, ground cumin, beans (undrained), and the juice of 1 lime. Heat together and serve with corn chip and cheese.