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

White Chili Soup Recipe

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

Elizabeth Cosby
Added: Thursday, March 12, 2009


3 15- to 15 1/2-ounce cans Great Northern, pinto, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow sweet pepper (2 medium)
2 fresh jalapeņo chile peppers, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken broth
Shredded Monterey Jack cheese
Broken tortilla chips

In a 3 1/2- or 4-quart crockery cooker combine the drained beans, chicken, onion, sweet pepper, jalapeņo peppers, garlic, cumin, salt, and oregano. Stir in chicken broth.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. If desired, top each serving with some of the cheese and tortilla chips.




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