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White Bean Chicken Chili Recipe

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This recipe for White Bean Chicken Chili, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Nicholson
Added: Wednesday, July 8, 2009


2-3 whole chicken legs (or a whole chicken breast)1 large onion, chopped
2 cloves of garlic, minced
2 cans low-fat cream of chicken soup
1 jar medium-hot green salsa
1 jar medium hot salsa, drained
1/2 C water
2-3 Hungarian wax peppers
2-3 cans white beans
1/4 C chopped cilantro

1. Add a little olive oil to a large pot, heat, then add the chopped onions, garlic and chopped peppers. Sauté a while until soft.
2. Add the two cans of creamed soup, water and green salsa and bring to a boil. Lower heat and simmer about 10 minutes until the sauce is smooth and peppers are cooked.
3. Meanwhile drain the red, chunky salsa (reserving the sauce). Rinse under cold water and add to the pot.
4. Add the beans and cooked chicken. Cook until heated through, then add cilantro, cover and let rest off the heat for 5-10 minutes to let flavors blend. Serve hot over plain rice.




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