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Chicken and White Bean Stew Recipe

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This recipe for Chicken and White Bean Stew, by , is from THE PANTRY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol McAlpin
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Chicken from one rotisserie chicken (shredded)
Large can of chicken broth (49.5 oz.)
1 onion, diced
3 cloves garlic, minced
2 cans diced green chilies (4 oz.)
3 cans great northern beans, drained
1/4 tsp. crushed red pepper
1 tsp. oregano
2 tsp. cumin
salt and pepper to taste
2 c. grated jack cheese

Directions:
Directions:
Place shredded chicken and broth in a soup pot. In a frying pan, saute onion in a little olive oil. Add garlic. Add onion mixture to soup. Add beans, green chilies, red pepper, oregano, cumin and salt and pepper. Warm. Add cheese just before serving.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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