"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

White Chicken Chili Recipe

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


Added: Wednesday, January 14, 2009


2 lbs. boneless, skinless chicken breasts
1 T. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 4-oz. cans chopped mild green chiles, undrained
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
3 16-oz. cans great northern beans, undrained
3 14.5-oz. cans chicken broth
3-4 c. grated Monterey Jack cheese
1/4 tsp. each salt and black pepper

Place chicken in a large heavy pot. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Heat oil in same pot over medium-high heat. Add onions and saute until transparent, about five minutes. Stir in garlic, chiles, spices, salt and pepper--saute two minutes. Add beans and broth, bring to boil. Cut chicken into cubes. Reduce heat to medium or medium-low, add chicken and cheese. Stir until cheese melts. Chili should be thick. This makes about five quarts.




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