"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Carol's White Bean Chicken Stew Recipe

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This recipe for Carol's White Bean Chicken Stew, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brandy Whitmer
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-3 White Chicken Breasts
2 Tbsp. Oil
3 Cloves Garlic
1 Sm. Can Green Chilies
1 Tsp. Cumin
3 Cans Chicken Broth
3 Cans Northern Beans, strained (or 1-1/2 -2 cups dry beans cooked until tender)
1 Can Evaporated Milk


Directions:
Directions:
Boil chicken until no longer pink. Shred or chop chicken after its cooled a little (You can use canned chicken). Brown chicken and garlic in 2 tablespoons oil until garlic is caramelized. Add green chilies. Mash 1 cup of beans and add it and all other ingredients except for evaporated milk that will be added at the end. Bring to boil. Simmer for 25 minutes. (Or cook 4-6 hours on low heat in crockpot). Add evaporated milk, heat through and serve with tortillas chips, cheese, and sour cream.

Preparation Time:
Preparation Time:
60 Minutes
Personal Notes:
Personal Notes:
Good food storage user.

 

 

 

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