"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

White Chicken Chili Recipe

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This recipe for White Chicken 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:  
Elisha Wiggins
Added: Sunday, May 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, finely chopped
3 tablespoons olive oil
1 (4 oz.) can chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (15.8 oz) cans Great Northern Beans
1 (14.5 oz) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
shredded Monterey Jack cheese (optional)
sour cream (optional)
salsa (optional)

Directions:
Directions:
In a large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.

Number Of Servings:
Number Of Servings:
6

 

 

 

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