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White Chicken Chili

Print Recipe
Your whole family will enjoy a change from traditional chili when they dip into this flavorful blend of tender chicken, Margaret Holmes Pinto Beans, and zesty taco seasoning.
Course Main Course
Total Time 1 hour
Servings 6

Ingredients

  • 4 slices thick bacon; large dice
  • 1 skinless chicken breast; cubed small
  • 1 teaspoon crushed garlic
  • 3 tablespoons taco seasoning
  • 3 cups chicken broth
  • 1 cup carrot juice
  • 2 medium carrots; cut into thin circles
  • 1 14.75 oz can cream corn
  • 2 medium carrots; cut into thin circles
  • 2 15 oz cans Margaret Holmes Pinto Beans
  • 1 jalapeño halved and seeded
  • 2 tablespoon chopped parsley or cilantro
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • prepared guacamole or cubed avocado
  • corn chips

Instructions

  • Fry bacon in a large saucepan until fat starts to render.
  • Add chicken cubes and cook 5 minutes (stirring frequently)
    to brown chicken. Lower heat and stir in garlic, taco seasoning,
    chicken broth and carrots. Simmer for 30 minutes then stir in
    cream corn, pinto beans and jalapeño; cook 30 minutes more.
  • Remove from heat, remove jalapeño (discard) and stir in parsley
    and lemon zest & juice.
  • Serve with a dollop of guacamole and corn chips, if desired.