"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Jones - Therma-Tru Doors
Added: Friday, July 18, 2008


2 lbs Chicken - boneless breasts or tenders
1/4 c Onions (optional)
2 qt Chicken Broth
2 cans Great Northern Beans - rinsed & drained
2 packets MBT (Chicken Flavoring) (Add more for flavor)
1 sm can Green Chilies
1 tsp Cumin
2 T Garlic - fresh is best
2 T Chili Powder (more or less)
2 T Cilantro - Fresh, chopped
Salt & Pepper (to taste)
1 can Chopped Tomatoes
Corn Starch

1) Chop chicken and onions in small pieces and saute with butter and garlic. Cook until chicken is no longer pink and onion is translucent. 2) In a large stock pot, simmer all ingredients except tomatoes and corn starch (include cooked chicken and onions). Simmer 20-30 minutes. 3) In a small container (like a 5 cup glass measuring cup), mix 1/4 C water and 1/4 hot broth (from above) with 3 T corn starch. Mix to remove all lump. Add to chili and continue simmering for 5 minutes. Repeat until desire thickness. 4) Just before serving add canned tomatoes and continue simmering for a few more minutes. 5) Serve with sour cream, shredded cheese and tortilla chips.




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