Terry's White ChiliUser Submitted Recipe
2-3 tablespoons extra-virgin olive oil
1/2 cup sliced yellow and/or green onions
4 cloves garlic, minced
2 lbs. ground chicken OR cubed boneless, skinless chicken breast
1 4-oz. can diced green chiles, undrained
1/4 cup lime juice, divided
ground black pepper
1 can Rotel® diced tomatoes with lime and cilantro, undrained
2 15.5-oz. cans cream-style corn
3 15-oz. cans great northern or navy beans, drained and rinsed
1 1/2 cups frozen white corn, thawed
1 1/2 cups homemade turkey or chicken broth
3/4 tsp. dried red pepper flakes
1/2 tsp. salt
8 oz. Monterey Jack cheese, shredded
Heat the olive oil in a Dutch oven or stockpot over medium-high heat and sauté the onions and garlic. Add the ground chicken and sprinkle liberally with cilantro, cumin, garlic salt and black pepper. Stir and cook chicken until browned, then drain if desired. (If using chicken breast, prepare separately and add at the end; see below) Return to the pot and stir in chiles, tomatoes, creamed corn, corn kernels, and beans. Return the mix to a simmer and add the broth and 2 tablespoons lime juice. Return again to a simmer and turn heat to low, adding red pepper flakes and salt, and 1 1/2 - 2 tbsp. cilantro, 1/4 tsp. cumin, and 1/2 tsp. black pepper, or to taste. Simmer 10-20 minutes or until ready to eat. Before serving, stir in 1 cup each sour cream and cheese, if desired, or serve separately.
If using chicken breast, toss cubes with 2 tablespoons lime juice and sprinkle liberally with cilantro, cumin, garlic salt and pepper; mix to coat pieces. Heat 2 tsp. olive oil in a large skillet to medium-high heat and sear the chicken cubes until done on most sides, but not cooked through. Add the chicken to the pot on a low simmer and cook until chicken is done (5-10 minutes). Simmer an additional 5-10 minutes if desired, taking care not to let the chicken become dry. Stir in cheese and sour cream or serve separately.
Servingsno serving information available
no nutrition information available
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