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White Chicken Chili Recipe

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

Contributor:  
Contributor:  
Pam Brown
Added: Thursday, February 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 to 6 boneless chicken breasts
2 cans chicken broth
2 tsp. cumin seeds
2 T. olive oil
1 med. onion, chopped
2 cloves garlic, minced
2 cans chopped green chilis
2 cans navy beans with liquid
1 bag frozen white corn
Ground cumin, salt, pepper, chili powder and tabasco to taste.

Directions:
Directions:
Add chicken breasts to both cans of chicken broth and cumin seeds. Boil until done, about 20 minutes. Remove chicken when done and set aside. Strain broth and reserve. When chicken is cool, shred or cube. Sautee chopped onion and garlic in olive oil in a seperate pan. When soft, add back to larger pan with broth. Add chicken, both cans of navy beans, both cans of green chilis and corn. Season with remaining spices. A dash or
two of tabasco is plenty!

Number Of Servings:
Number Of Servings:
Makes a large pot
Personal Notes:
Personal Notes:
Serve with tortilla chips and top with cheese, fresh cilantro or sour cream. Freezes well, too!

 

 

 

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