"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for SOUP ~ CHILI WHITE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 18, 2008


3 lbs. Great Northern beans, cooked
2 lbs. chicken breasts; cooked, cubed
1 T. olive oil
4 garlic cloves, minced
2 onions, chopped
2 tsp. ground cumin
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
1 tsp. ground oregano
2 - 4 oz. mild green chilies; diced
4 c. chicken stock or canned broth
40 oz. Monterey Jack Pepper cheese - grated

sour cream for garnish

Place chicken in large kettle. Add cold water to cover and bring to a simmer. Cook until tender, 15 - 20 minutes. Remove from kettle and dice into 1/2 inch cubes.

Using the same pan, discard water and heat oil over medium heat. Add onions, and cook until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2-3 minutes.

In roaster or large crock pot, put chicken, stock mixture and half of the grated cheese. Cook for 2 hours, until the cheese has melted and blended with the other items. Finally add beans and cook an additional 45 minutes. Serve with remaining cheese and sour cream for garnish. Freezes well.




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