Monday, March 2, 2015

White Chicken Chili

Recipe from Erin Mendenhall

4 chicken breasts
4 cans chicken broth
1 can cream of mushroom soup
1 small onion, diced
1 lime, juiced
1 can hominy
1 can sweet corn
2 sm cans diced green chilis
2 cans Northern beans, drained
2 tsp cumin
2 tsp lemon pepper
2 tsp onion powder
1 Tbsp garlic powder
1 tsp cilantro

Season chicken with garlic salt and pepper and sear all sides in a large stock pot.  Add chicken broth, soup, onion, and spices.  Bring to a low boil and simmer 1-2 hours.  Remove chicken and shred, return to broth.  Add all other ingredients and simmer about 30 min.


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