"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

White Bean Chicken Chili Recipe

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

Katy Shreve
Added: Thursday, September 18, 2008


2 T. vegetable or olive oil
1 lb. diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped (Can substitute salsa verde if you cannot find tomatillos)
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 tsp. dried oregano
1/2 tsp. ground coriander seed
1/4 tsp. ground cumin
1 (15 ounce) can white beans
2 ears fresh corn (or canned corn, drained)
salt to taste
ground black pepper to taste
1 lime, sliced

1. Heat oil, and cook onion and garlic until soft.

2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.

3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes




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