"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Chili Recipe

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

Contributor:  
Contributor:  
LeeAnn Kraft, Kelli's aunt
Added: Thursday, July 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. vegetable oil
1 medium white onion, chopped fine
1 4 oz. can chopped green chilies
2 tsp. garlic powder
1/2 tsp. cayenne pepper
2 tsp. salt
2 tsp. ground cumin
2 tsp. oregano
2 tsp. coriander
1 - 48 oz. jar Randall Great Northern Beans (do not drain)
available at Hy-Vee
2 - 101/2 oz. cans chicken broth
2 - 5 oz. cans chicken, drained

Directions:
Directions:
In large pot, heat oil over medium heat. Add onion and saute until
brown. Add next seven ingredients. Stir until well blended paste.
Stir in remaining ingredients. Bring to boil and reduce heat to low.
Simmer 15 to 20 minutes.

Personal Notes:
Personal Notes:
Serve with monterey jack cheese, crushed tostitos/nacho chips.

 

 

 

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