"The belly rules the mind."--Spanish Proverb

White Chicken Chili Recipe

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

Contributor:  
Contributor:  
Vickie Pollard
Added: Wednesday, July 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds cooked Great Northern beans (bottled-drained)
2 pounds boneless chicken breasts (I use skin on, bone in)
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
4 garlic cloves, minced
2 teaspoons ground cumin (I add more)
1/4 teaspoon cayenne pepper (I add more)
1 teaspoon ground oregano (I add more)
1 teaspoon white pepper (I add more)
2 4-ounce cans chopped green chilies
4 cups chicken stock or broth (I add more)
16-ounce bag frozen white shoepeg corn
20-ounces Monterey Jack cheese - divided, shredded

Garnishes:
sour cream
chopped jalapeņo peppers
salsa
chips

Directions:
Directions:
Poach chicken breasts in chicken stock. Remove cooked chicken and shred. Reserve stock.
Heat oil and add onions, cook until translucent. Stir in minced garlic, chilies, cumin, cayenne pepper, white pepper and oregano. Saute for 2-3 minutes. Add to stock, along with chicken and corn. Add addition chicken stock to maintain a soup like consistency. Simmer for 15 minutes. Add Monterey Jack cheese; heat on low until cheese melts. Ladle into soup bowls, top with garnishes, as desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is similar to the white chicken chili served at Lewis and Clark's, a local restaurant. This has become a family favorite!

 

 

 

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