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White Chili (from Jen Pannier) Recipe

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

Contributor:  
Contributor:  
Lisa Solice
Added: Sunday, February 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp EVOO (extra virgin olive oil)
2 white onions, chopped
6 cloves garlic, minced
4 cooked chopped boneless skinless ckn breasts
3 (14.5 oz) cans ckn broth
2 (4 oz) cans green chile peppers, chopped
2 tsp ground cumin
2 tsp dried oregano
1 ˝ tsp red pepper
5 (14.5 oz) cans great northern beans, undrained
1 cup shredded Monterey jack cheese

Directions:
Directions:
Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté for 10 minutes, or until onions are tender. Add the chicken, broth, chiles, cumin, oregano, and red pepper and bring to a boil. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Serve topped with cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Great with sweet cornbread on a cold day!

 

 

 

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