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White Christmas Chili Recipe

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This recipe for White Christmas Chili, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kaye Thompson
Added: Monday, August 17, 2009


8 skinned & boned chicken breasts
2 medium onions, chopped
2 garlic cloves, minced
1 Tbsp. Vegetable oil
2 (14 oz) cans chicken broth
4 (15.5 oz.) cans great northern beans, rinsed & drained
1 (15.5 oz.) can great northern beans, rinsed, drained & mashed
2 (4.5 oz.) cans chopped green chilies, not drained
1 tsp salt
1 tsp ground cumin
¾ tsp dried oregano
½ tsp chili powder
½ tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp ground red pepper

Toppings: shredded Monterey Jack cheese with jalapeño peppers, salsa, sour cream, chopped fresh cilantro

Cut chicken into bite-sized pieces. Sauté chicken, onion, and garlic in hot oil in Dutch oven over medium-high heat 10 minutes or until chicken is done. Stir in broth and next 10 ingredients, bring to a boil. Reduce heat, and simmer uncovered 30 minutes. Serve with desired toppings. Yield: 15 cups.

Personal Notes:
Personal Notes:
Note: We find this recipe to be better if 4 cans of beans are substituted with dried beans that have been soaked and cooked until tender.




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