"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Cinalli
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 whole boneless chicken breasts, skinned & diced
2 T olive oil
3 green onions, minced
3 garlic cloves, minced
2 cups low sodium chicken broth
1- 15 oz can low sodium diced tomatoes
2 cans low sodium white kidney beans, draned & rinsed
1 T ground cumin
1/2 t ground coriander
1/2 t oregano
1- 4oz can green chiles
juice of 1 lime

Directions:
Directions:
Saute diced chicken in olive oil in skillet over medium heat until cooked through, set aside. Add green onions & garlic, saute until browned. Don't burn the garlic!

Add chicken, broth, tomatoes, cumin, coriander & oregano. Bring to boil, reduce heat and simmer 30 minutes. Add chilis, lime juice & beans. Make a paste of white flour & water, add to mixture to thicken as desired. Cook for a few minutes longer.

Serve with chopped red onions, sour cream, avacado, jack cheese as desired.

Add chopped jalapenos or habaneros and/or tabasco as desired before simmering.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I adjusted this recipe to satisfy my low sodium requirements. Only 170 mg sodium per serving. Don't omit the cumin or lime juice. This is VERY good !

 

 

 

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