"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

White Chili Recipe

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

Contributor:  
Contributor:  
Mary Calvert
Added: Sunday, March 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
5 c. water
1 large onion chopped and divided
2 tbsp. butter or margarine
2 celery ribs chopped (about 1/3 cup)
3 16 oz. cans Great Northern Beans rinsed, drained and divided
3 4.5 oz. cans chopped green chilies
1 c. chicken broth
1 tsp. cumin
1 bay leaf
1 tsp. salt
1/8 tsp. ground red pepper
Toppings: shredded Colby Jack cheese, salsa, sour cream, tortilla chips

Directions:
Directions:
Cook chicken and 1/2 of the onion in water over medium-high heat for 15 - 18 minutes until chicken is tender. Remove chicken and cut into bite size pieces. Sauté celery and remaining onion in butter until tender. Return chicken to broth. Add celery mixture, 2 cans of beans and next 6 ingredients and bring to a boil. Reduce heat to medium-low and cook one hour stirring frequently. Process remaining can of beans in a blender until smooth. Stir bean puree into chili. If the beans are too thick to blend, add a little chicken broth. Serve with desired toppings.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Mary Calvert won the Church chili cook off twice with this recipe.

 

 

 

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