I came across this recipe in the Worldwide Ward Cookbook, Mom's Best Recipes version. I was very excited about it because it looked very yummy and kidney-friendly for my husband. (At least I think it is kidney-friendly. I am still learning and it's all a bit overwhelming!) I took the liberty of making it with even less sodium than the recipe states. I will italicize the changes I made.
Too much sodium is linked to higher blood pressure, which isn't good for any of us, but high blood pressure is especially bad for people with kidney disease because it can cause more damage to unhealthy kidneys.
White Chili
2 1/2 C water
1 tsp salt-free lemon pepper
1 tsp cumin
3 1/2 C chicken breast
1 C onion, chopped
1 clove garlic, minced or crushed
1 Tbsp unsalted butter
(The actual recipe calls for 2 Tbsp butter)
1 bag of frozen white corn
2 4 oz cans green chiles
2 15 oz cans low-sodium white beans, undrained
2-3 Tbsp lime juice.
Bring water to a boil with the lemon pepper and ground cumin. Add raw chicken and cook 20-28 minutes. Remove chicken and cut into bite-size pieces. Put chicken back into water. In a frying pan, cook onion and garlic in butter until tender; add to soup. Stir in corn and green chilies. Bring to a boil. Add beans and lime juice. Cook until heated through.
Recipe by Jocelyn Meacham
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