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White Chicken Chili Recipe

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This recipe for White Chicken Chili is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breasts
2 T. cumin seed
6 cloves garlic, chopped, divided
Salt to taste
4 cans white beans (navy, Great Northern or cannellini)
1 sm. onion, diced
1 (4 oz.) can chopped green chilies
1 sm. bag frozen shoepeg corn
2 T. ground cumin
1 tsp. white pepper
1 (8 oz.) container sour cream
1 sm. bunch parsley, chopped
Directions:
Directions:
In a large stockpot, boil chicken breasts with cumin seed, 2 cloves garlic and salt. Once chicken is cooked, allow to cool in broth for 30 minutes.
Drain stockpot, reserving 4-5 c. broth. Chop chicken breasts into bite sized pieces. Return to stock pot. Add beans, onions, chilies and corn as well as remaining garlic, ground cumin and white pepper. Simmer gently. Add water if needed. 30 minutes before serving, stir in sour cream. Do not allow the chili to boil after this step. Serve with white rice and garnish with parsley. *This recipe works well in a crockpot, as long as the chicken is pre-cooked. I tend to use much more garlic and cumin than the basic recipe calls for.

 

 

 

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