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White Chicken Chili Recipe

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

Debbie Childers
Added: Monday, August 28, 2006


1 tsp. lemon pepper
1 tsp. cumin seed
4 boneless chicken breast halves
1 clove garlic, minced
1 c. chopped onion
2 - 8oz. cans white shoepeg corn, drained
2 - 4oz. cans green chiles, undrained
1 tsp. ground cumin
2 - 3 Tbsp lime juice
2 - 14oz. cans Great Northern beans, undrained
8 oz. sour cream
2/3 c. shredded Monterrey Jack cheese
Corn Bread

In a large saucepan, combine 2-1/2 c. water with lemon pepper & cumin seeds.
Bring to a boil and add chicken breasts.
Return to boil, then reduce heat to low and simmer for 30 minutes.
Remove chicken and cut into cubes.
Defat the broth and return chicken to saucepan.
In a medium skillet, brown garlic and onion in oil until tender.
Add to chicken.
Add corn, chiles, cumin and lime juice to chicken. Bring to boil.
Add beans and sour cream, simmer until horoughly heated.
Serve over corn bread and top with Monterrey Jack cheese.




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