"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

White Chili Recipe

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

Cindy Shartle Brown/Kathy Taggart
Added: Tuesday, October 16, 2007


1 lb large white navy beans (soak overnight per directions
6 c chicken broth
2 cloves garlic - minced
2 medium onions -chopped and divided
1 tbsp oil
2 4 oz. cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp cloves
1/4 tsp cayenne pepper
4 c diced cooked chicken breasts
3 c Monterey Jack cheese

Combine beans, chicken broth, garlic and half of onions in large pan and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth if necessary. In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Serve topped with cheese. Makes 8-10 servings.

Serve with some of the following: chopped tomatoes, parsley, ripe olives, guacamole, scallions, sour cream,and crumbled tortilla chips.




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