About the Recipe
2 tablespoons oil
1 large onion, chopped (1 cup)
1 large clove garlic, minced
4 boneless, skinless chicken breasts (1 ½ pounds) (Could substitute with one or two pints of bottled chicken)
1 package frozen white corn, thawed (9 oz)
2 cans diced green chilies (4 oz)
1 teaspoon cumin
3 tablespoons lime juice
2-3 cans great Northern beans (15 oz)
For garnish: crushed tortilla chips, cheddar cheese (grated), chopped green onions, and salsa.
1. In large saucepan, heat oil. Add onion and garlic; cook until onion is softened.
2. Cut chicken breasts into thin strips, add to onion and garlic mixture, and cook until chicken is thoroughly cooked.
3. Add corn, chilies, cumin, lime juice, and beans. If you want to thin it a little, add some chicken broth to create consistency you want.
4. Bring to boil and then simmer for 20 minutes (or put it in a crock pot and cook on low for a couple of hours to let the flavors all blend together.)
To serve, place a couple of tablespoons worth of crushed tortilla chips and cheddar cheese in the bottom of a bowl. Ladle the chili over the chips and cheese. Top with additional crushed tortilla chips, grated cheese, chopped green onions and salsa, as desired.