"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


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This recipe for WHITE CHICKEN CHILI, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 19, 2009


1 1/2 lbs boneless chicken
2 cans chicken broth
1 tsp cumin seed
1 tsp lemon pepper
1 1/2 tsp minced garlic
1 tsp ground cumin
2 cans northern beans
2 cans shoepeg corn
1 can chopped green chilies
1 c chopped onion
1 Tbsp butter
2 c shredded cheese

In a Dutch oven, bring the chicken broth, boneless chicken, lemon pepper, garlic, green chilies and cumin seed to a boil. Boil until chicken is fully cooked. Remove chicken and let cool. Reduce heat and simmer broth. Shred chicken, and stir back into broth. Saute onion in butter until clear, then stir into the chicken broth. Add ground cumin, beans, and corn. To serve, layer with Fritosİ and cheese.




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