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White Chicken Chilli Recipe

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

Contributor:  
Contributor:  
Cindy Strickland
Added: Saturday, January 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs dried Great Northern Beans
1 1/2 c diced onion
2 tsp cumin
1 1/2 tsp salt
2 chicken or vegie bouillon cubes
1/2 tsp cayenne Pepper (optional)
2 cloves garlic minced
4 qts chicken broth
8 chicken breasts
1 can Rotel tomatoes
1 can diced tomatoes
1 can green chilies, chopped
1 to 2 c half and half
1/4 to 1/2 c corn starch
grated sharp cheese
chopped green onions
sour cream

Directions:
Directions:
Wash/sort beans. Soak overnight or boil 2 minutes and soak 1 hour. In soup pot boil chicken, onion, garlic, seasonings, and bouillon in 4 1/2 qts water to make chicken broth. Remove chicken when tender, cool and chop. set aside. Taste broth to make sure it has enough salt. Adjust as needed. Place Rotel, tomatoes,, chilies and beans in chicken broth and simmer until beans are tender. Add chicken back to bean soup mixture. Thicken soup with corn starch dissolved in half and half. Add several tbsps of hot broth to cornstarch mixture before pour all of half and half mixture into soup. Stir and simmer but do not boil again from this point on. The milk will curdle if you do. Top with grated cheese, sour cream, green onions and Texas Pete !

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The secret to this is making sure your broth is good. You may use canned chicken broth inplace of water to enhance the flavor.

 

 

 

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