"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

White Bean Chili Recipe

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

Contributor:  
Contributor:  
Audrey Crozier
Added: Wednesday, April 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp. olive oil
1 tsp. dried onion
1 32 oz. carton of Swanson Chicken Broth
1 can Great Northern Beans
1 can Butter Beans
1 can White Corn
1/2 tsp. ground coriander
1 tsp. cumin
1 tsp. dried oregano
2 large cans white chunk chicken, crumbled

Garnish with:
1 bag tortilla chips
1 1/2 c grated Monterey Jack or cheddar cheese
1/2 c sour cream

Directions:
Directions:
In a large saucepan, heat oil over medium heat. Add the onion; saute 5 minutes or until light brown. Add chicken broth. Stir in the drained beans, corn, coriander, cumin, and oregano. Bring to boil. Add the chicken. Lower heat. Cook just until heated through. Remove the saucepan from the heat. Serve in bowl over crushed chips with cheese and sour cream on top.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Simple, fast and YUMMY! My sister made this soup when we were visiting one summer in Utah. I knew this recipe was a keeper when my picky eaters asked for seconds.

 

 

 

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