"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

White Chicken Chili Recipe

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

Contributor:  
Contributor:  
Amber Eccleston
Added: Friday, October 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked chicken, shredded
6 cloves roasted garlic
1 cup onion, finely chopped
1/2 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 oz each) Great Northern beans, drained, rinsed and divided
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 tbsp cornstarch
1 tbsp cold water
1/4 cup fresh cilantro, snipped

Directions:
Directions:
1. Finely chop onion and jalapenos
2. Drain 1 can of beans, place in bowl, gently squeeze garlic from papery skins into beans in bowl and mash together. Drain remaining 2 cans of beans and set aside.
3. Heat oil in large pot or dutch oven over medium heat. Add onion and jalapeno; cook 4-5 minutes until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, cumin, and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro and stir into chili just before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 min
Personal Notes:
Personal Notes:
For a more spicy chili, add more jalapenos.
Top chili with cheese, sour cream, or chopped avocado. Serve with cornbread.

 

 

 

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