"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

White Chili Recipe

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

Heidi McKeown
Added: Monday, November 5, 2007


2 1/2 c. water
1 tsp. lemon pepper
1 tsp. cumin seed
4 boneless, skinless chicken breasts
2 T. oil
2-3 cloves garlic, minced
1 c. white onion, chopped
18 oz. frozen white corn, thawed
7 oz. can diced, green chilies
1 tsp. ground cumin
3 T. lime juice or juice of 2 limes
2 - 15 oz. cans northern white beans, drained
shredded Monterey Jack cheese

In large saucepan, combine water, lemon pepper and cumin seed. Bring to a boil. Add chicken, reduce heat to low, cover and simmer for 15 minutes. Remove chicken and shred; return chicken to saucepan.

In large soup pot, saute' garlic and onions in oil until tender. Add chicken mixture along with corn, chilies, ground cumin and lime juice. Bring to a boil. Add beans and cook until thoroughly heated. Serve with cheese on top.




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