"The belly rules the mind."--Spanish Proverb

Chicken Chili Recipe

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This recipe for Chicken Chili, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Suda
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. olive oil
1 onion, chopped
1 1 /2 (14 oz.) cans chicken broth
2 (15.5 oz.) cans great northern beans
1 can white shoepeg corn
1 (4 oz.) can chopped green chiles
1 rotisserie chicken cut up into bite size pieces
1 1/2 Tbsp. ground cumin
1 Tbsp. chili powder
1 Tbsp. cayenne pepper
1 (8 oz.) container sour cream
1 (8 oz.) package shredded Monterey Jack cheese

Directions:
Directions:
Heat olive oil in large saucepan over medium heat. Stir in onions and cook until softened and translucent. Pour in chicken broth, great northern beans, chopped chiles, and chicken. Season with cumin, chili powder and cayenne pepper. Increase heat to medium high to bring to a boil, then reduce heat to medium low and simmer for 10 minutes. Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

 

 

 

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