"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Diane Romney's White Bean Chicken Chili Recipe

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This recipe for Diane Romney's White Bean Chicken Chili, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Romney
Added: Thursday, May 28, 2009


2 Tbsp olive oil
1 lb chicken breast, cooked and shredded
3 shallots, diced
3 cloves garlic, minced
3-4 tomatillos, diced
1 (14 oz) can whole tomatoes, with juice
1 (7 oz) can green chiles, diced
1 1/2 c chicken broth
1/2 tsp oregano
1/2 tsp coriander, crushed
1/4 tsp cumin
1 (15 oz) cans Great Northern beans
1 Tbsp lime juice (fresh is best)
salt and pepper to taste

Optional toppings:

Monterey Jack cheese, shredded
lime wedges
Bermuda onion, diced
tomatoes, diced
avocados, diced
sour cream

Saute onions, garlic and tomatillos in oil. Add remaining ingredients through cumin. Bring to a boil, reduce heat and add final ingredients. Heat through. Serve with toppings.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min




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