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

White Chili Recipe

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

Scott Burklow
Added: Thursday, May 8, 2008


1 # White Beans rinsed and sorted
6 Cups Chicken Broth
2 Cloves Garlic, minced
2 Medium Onions, chopped
1 Tbls. Vegetable Oil
2 (4 oz) Cans Green Chiles, drained and chopped
2 Tsp. ground Cumin
2 1/2 Tsp. Dried Oregano
1/4 Tsp. Cayenne pepper
4 Cups chopped, cooked chicken
3 Cups shredded Monterey Jack Cheese
1 (8 oz) jar your favorite Salsa, optional

Bring beans, chicken broth, garlic and half the onions to a boil in a large stockpot; reduce heat.
Simmer for 3 hours or until the beans are tender; add more broth if necessary.
Saute' the remaining onions in the oil in a skillet with the chiles, cumin, oregano and cayenne until the onions are tender.
Add the onion mixture to the bean mixture; stir in the chicken. Add Salsa at this time.
Simmer for 1 hour longer.
Sprinkle the shredded cheese over the top before serving.

Number Of Servings:
Number Of Servings:
8 to 10




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