RedBird White Chicken Chili
Ingredients
1 teaspoon lemon pepper
1 teaspoon cumin seed
3 Red Bird Chicken Randoms (12-14 oz)
1 glove garlic, chopped fine
2 tablespoons extra virgin olive oil
2 (8-ounce) cans white shoepeg corn, drained
2 ( 4-ounce) cans chopped green chiles, undrained
1 teaspoon ground cumin
2 to 3 tablespoons fresh lime juice
2 ( 14-ounce cans white Great Northern Beans, un-drained
I lb white tortilla chips
213 cup shredded Monterey Jack Cheese
Rice, for serving
Method
In large saucepan, combine 2 ½ cups of water with the lemon pepper and cumin seed. Bring to a boil. Add the Redbird Chicken and return to a boil. Reduce the heat to low and simmer 20-30 minutes or until the chicken is tender and the juices run clear.
Remove the chicken fom the pan and shred or cut into tiny pieces. Redbird Chicken it is so lean that there is no need to de-fat the broth as is need with commodity chicken. Place the chicken back in stock.
Add olive oil to a medium sized skillet, heat and add garlic. Cook and stir over low heat for one minute. Be careful NOT to burn garlic. Add to the chicken, then saute the onions in the same skillet and cook until tender. Add the cooked onions, corn, chiles, cumin and lime juice to the mixture. Bring to a boil.
Add beans and simmer until thoroughly heated, about 45 minutes. To serve place tortilla chips and cheese in 8 individual soup bowls, ladle hot chili over and serve with salsa if desired.
