"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

White Chili Recipe

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This recipe for White Chili, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Britni Reece
Added: Tuesday, September 22, 2009


2 med onions (finely chopped)
2 tbsp oil
Bottled green salsa (1-2 cups, as mild or hot as you would like)
2 - 15oz cans corn, drained
2 - 15oz cans white beans, drained and rinsed
2 - 14oz cans chicken broth
4 c chicken, cooked & shredded
2 tbsp lime juice
1 tsp ground cumin
dash chili powder (optional)
1/2 tsp ground black pepper
2 c shredded Monterey Jack cheese

In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Stir in corn, beans, broth, lime juice, cumin, chili powder and pepper. Cover and simmer on low for about 10 minutes, stirring occasional. (You can also combine all the ingredients, except for the cheese, in a crock pot on high for 4 hours... that is the way we like it best!) About 10 minutes before serving, add the cheese and stir until melted. Serve with crunched up tortilla chips. It's also really good served in bread bowls!




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