"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

White Chili Recipe Recipe

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This recipe for White Chili Recipe, by , is from Recipes for the Bariatric Patient, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karine Hockman
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil
2 med onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano, crumbled
1/4 tsp cayenne pepper
3 (16 oz.) cans great northern beans, undrained
6 cups chicken stock or canned chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated Monterey jack cheese (about 12 oz.)

Directions:
Directions:
Heat oil in large pot over medium high heat. Add onions and sauté until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and sauté 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper and ladle into bowls.

FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
35 min,15 min prep

 

 

 

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