MOM'S WHITE CHICKEN CHILI

Mom's White Chicken Chili image

Provided by Catherine McCord

Yield Serves 6-8

Number Of Ingredients 11

1 tablespoon olive oil
1 garlic clove, minced
1 small onion, diced
2 pounds chicken breasts, bone-in, skinless (about 2 large breasts)
1 quart (32 oz) chicken stock (i use low sodium chicken stock)
1 teaspoon salt
1 teaspoon ground cumin
1 can white beans, drained and rinsed
1 cup frozen shoe peg white corn
1 jar diced green chilies (they are mild.)
The juice of 1 lime (about 2 to 3 tbsp lime juice)

Steps:

Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
Add garlic and cook an additional minute.
Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
While the chicken is cooling, add the remaining ingredients to the pot.
Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.