White Chicken Chili
Ingredients
- 4 slices thick bacon
- 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.