"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

White Chili Recipe

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

Pete & Terri Curran
Added: Friday, July 27, 2007


3 16 oz cans Great Northern Beans (undrained)
4 c chopped cooked chicken breast
2 medium onions chopped
1 tbsp (or more) olive oil
4 garlic cloves minced
2 4-oz cans chopped mild green chiles
1 bunch cilantro (finely chopped)
2 tsp ground cumin
1 1/2 tsp dried oregano crumbled
1/4 tsp cayenne pepper (red pepper)
6 c chicken stock or canned broth
3 c grated monterey jack cheese
Sour Cream and Tortilla Chips to Top (optional)

Place 3 chicken breasts in cold water to cover in large saucepan and bring to boil. Cook until tender. Drain and cut chicken into cubes. Heat oil in same saucepan over medium heat. Add onions and saute for 10 minutes until tender. Stir in garlic, chiles, cumin, oregano, cilantro and cayenne pepper. Saute 2 minutes. Add undrained beans, stock or broth and bring to a boil. Reduce heat. Add chicken and cheese and stir until cheese melts. Season to taste with salt and pepper. Garnish with chips and sour cream.




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