White chili with chicken breast, white kidney beans, corn, cilantro and jalapeno peppers. A mild Mexican flavor is in the chili and it goes great with tortillas
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour20 minutesminutes
Servings: 8
Ingredients
2tbspoil
1oniondiced
1green pepperdiced
2jalapeno peppersseeded and diced
3garlic clovesminced
5cupswater
3skinless bone-in chicken breasts
1tspsalt
1 1/2tspcumin
1/2tspblack pepper
2cans white kidney beans
1cupfrozen corn
1 1/2tbspmasa harina or corn meal
1/2cupfresh cilantrominced
Instructions
In a large soup pot, heat the oil, onion, pepper, jalapeno and garlic. Stir often and cook until tender, about 5 minutes.
Add the water and chicken and bring to a boil. Keep the soup cooking at a low rolling boil for 20-25 minutes. This will develop a wonderful chicken broth. Remove the chicken and let cool.
Add the salt, cumin, pepper, beans and corn to the soup. Let it cook at a low boil for 45 minutes.
Once the chicken is cool, shred the meat off the bone and toss back into the soup.
Stir in the masa harina or corn meal until it dissolves. Stir the mixture into the soup along with the cilantro and cook for another 10 minutes.
Serve hot with grated cheese and tostada shells or tortilla chips.