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Chili Blanco Recipe

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

Contributor:  
Contributor:  
Carolyn Pratt
Added: Thursday, May 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cook 3 pounds of chicken breast (chopped)
1 ½ teaspoon white pepper (I use reg. pepper)
1 teaspoon garlic powder
3 tablespoons vegetable oil
Onion (I use onion flakes or powder – suit your taste)
2 cans 15 oz. Great Northern beans
2 cans 14 ½ oz chicken broth
1 can cream of chicken soup (I use lower fat)
3 tablespoons jalapeño pepper juice
1 teaspoon salt

Directions:
Directions:
Cut chicken into small pieces and season with pepper and garlic powder. Saute` chicken in oil in a stockpot for 3 minutes. Add remaining soup ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.

To serve, cut tortillas into ¼ -inch strips. Place tortilla strips in individual serving bowls. Ladle chili into bowls. Garnish with sour cream, cheese.

Garnish
6-8 flour tortillas
1 cup sour cream
1 ½ cups grated mozzarella cheese

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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