Servings: 6

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White Black-Eye Chili


4 ½ cups chicken broth
4 boned, skinned chicken breasts, cut into ½-inch pieces
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 Frieda’s fresh Jalapeno chiles, seeded and minced
1 teaspoon ground cumin
2 cloves garlic, minced
1- 11-ounce package Frieda’s Black-Eyed Peas, cooked according to package directions and drained
1 cup frozen or canned, drained niblet corn
Salt and pepper to taste
Garnishes:  Broken tortilla chips and shredded Monterey Jack cheese


In a Dutch oven combine broth with chicken, vegetables, chiles, cumin, and garlic. Bring mixture to boiling; reduce heat. Simmer 20 minutes, or until chicken and vegetables are tender. Stir in Black-Eyed Peas, corn and salt and pepper to taste. Cook 5 minutes more. To serve, sprinkle broken chips in the bottom of each soup bowl; ladle soup over. Sprinkle with shredded Monterey Jack cheese.