"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

White Chili Recipe

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This recipe for White Chili, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Scott Morgan
Added: Saturday, July 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 16oz cans Great Northern White Beans
4-5 cups chopped cooked chicken or pheasant breasts
1 Tbls olive oil
2 onions, chopped
4 garlic cloves, minced
2 4oz cans chopped green chilis
2 tsp ground cumin
1 1/2 tsp oregano leaves
dash of cayenne pepper (to taste)
6 cups chicken broth
2 cups shredded Monterey Jack cheese

Directions:
Directions:
Boil the breasts in water about 20 min or until done. Drain and cool. Heat oil in kettle over medium heat. Add onions and cook until translucent(10 min). Stir in garlic, chilis, cumin, oregano, cayenne pepper and cook a few more minutes being careful not to brown the garlic.
Add undrained beans, broth, and breast meat. Bring to a boil. Reduce heat and add cheese to the chili, stir until cheese melts. Serve with more cheese and sour cream.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min.

 

 

 

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