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White Chicken Chili Recipe

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

Cindy Hammond
Added: Friday, January 30, 2009


1 c. chopped onion
2 (4-oz.) cans chopped green chile peppers, drained
2 cloves garlic, finely chopped
2 tbsp. oil
5-6 c. chicken broth
3 cans of white beans, drained (Navy, Great Northern, etc.)
2 tsp. ground cumin
1 tsp. dried oregano, crushed
tsp. ground red pepper
tsp. salt
8 oz. boneless, skinless chicken breast cooked and chopped

Suggested garnishes:
Chopped green onion
Sour cream
Shredded cheddar cheese
Chopped jalapeno

In a dutch oven, cook onion, chile peppers and garlic in hot oil until tender. Add beans, broth, cumin, oregano, ground red pepper, and salt. Bring to a boil. Reduce heat, cover and simmer 30 minutes. Mash beans lightly to thicken. (Can use a potato masher or remove some and run through processor.)

Add chicken. Cover and simmer 10 15 minutes. Season with additional salt and red pepper, if desired.

Makes 6 to 8 main dish servings.

Personal Notes:
Personal Notes:
Served by the "Chili Chicks" at the 2007 Marsh Chili Cook-Off. See also other versions of this recipe contributed by Laura McPherson and Susan Horrell.




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