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White Chili Recipe

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This recipe for White Chili, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Dixon
Added: Friday, July 14, 2006


4 cooked chicken breast fillets, cubed
2 T. vegetable oil
1/2 tsp. cayenne pepper
1 medium onion, finely chopped
2 - 15.8oz. cans great northern beans, undrained
4oz. can diced green chilies
2 - 10.5oz. cans chicken broth
2 tsp. garlic powder
1 can diced tomatoes
1 tsp. salt
1 c. chopped celery
2 tsp. ground oregano
2 tsp. ground coriander
2 tsp. ground cumin

In a large stockpot, heat oil over medium heat – sauté onion until brown. Add next 7 ingredients and stir until well blended. Stir in remaining ingredients and bring to a boil. Reduce heat to low. Cover and simmer about 45 minutes or until celery is tender. If you choose to not add celery, simmer for 15-20 minutes. Top each bowl of chili with monterey jack cheese.
Serves 8-10.




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