"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sheila's White Chili Recipe

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This recipe for Sheila's White Chili, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Gillespie
Added: Thursday, August 27, 2009


1 1/2 - 2 # chicken breast, cut into small cubes
3/4 # lowfat kielbasa or smoked turkey sausage, cut into 1/4 in. slices and then in half.
2/3 c. celery, diced
2/3 c. chopped onion
1 small green pepper, diced
1 T. garlic, fine diced
1 small jalapeño, fine diced
3-4 T. fresh Cilantro or 1 T. coriander, dry
2, 14-16 oz. cans great northern beans
1 14-16 oz. can garbanzo beans
1 1/2 c. chicken broth
1 tsp. cumin
1/2 tsp. cayenne pepper
2 tsp. oregano

Brown chicken in olive oil. When half done, add celery, onion, green pepper and garlic. Do not overcook. In a separate 6 qt. soup stock pot, combine chicken broth, beans, spices and sausage and begin to simmer. Deglaze the chicken pan with a little white wine or chicken broth and add chicken mix to stock pot. Simmer soup an hour or two. This is a thick soup, so thin with chicken stock to your liking. Add more "heat" to personal taste.

Serve with chopped green onion, cheddar cheese, sour cream and tortillas chips. My favorite are Target/Archer Farms© blue chips.




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