"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

White Chicken Chili Recipe

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

Contributor:  
Contributor:  
Jen Tanner
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Chicken breasts, boneless, skinless, or chicken pieces
Taco Seasoning envelope
2 tsp. oil
1 small onion - chopped
1 lg. clove garlic - minced
8 oz. can diced green chilies
1 5tsp. ground cumin
3 - 4 T. lime juice
3 15-oz. cans Great Northern White Beans, drained and rinsed
1 - 2 c. frozen sweet baby corn
2 - 3 c. Spicy Picante V8 juice
4 - 5 sprigs cilantro, optional
Tortilla chips
Grated cheese
Sour Cream

Directions:
Directions:
Season chicken pieces with Taco Seasoning for Chicken. Wrap in foil and cook, but undercook slightly. About 30 minutes. Save the stock and use as part of the liquid in the chili. Shred or cut into chunks. It's ok if they're still a little pink inside as they will continue to cook when placed in the soup.
Heat oil, onion and garlic and saute for 3 - 4 minutes.
Add green chilies, cumin, lime juice, beans, corn, cilantro and V8 juice. Heat slowly. If chili is too thick, add additional V8 juice or chicken stock.
Add cooked chicken and continue to heat until ready to eat.
Serve, topped with crushed tortilla chips, grated cheese and sour cream. And cilantro if you like.

 

 

 

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