"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

White Chili Recipe

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This recipe for White Chili, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah & Jeremy Manning


11/2-2 lbs of boneless chicken breasts
1 bottle of Lowry's Mesquite Marinade
2 cans Northern beans
2 cans Navy beans
4 cans of chicken broth
2 cans diced green chilies
2-3 tbsp. minced onions
1/2 tsp. fresh garlic
2-4 tbsp. chili powder (use less if you don't want it too spicy)
Salt & pepper to taste
Monterrey Jack cheese
Cornbread mix, or tortillas (your preference)

Marinade chicken breasts overnight if possible with 1/2 of marinade bottle.
Cut chicken breasts into small pieces and then brown in a large pan with the rest of the marinade.
Add the green chilies, onions, garlic, and chili powder.
Add the beans.
Add the chicken broth.
Cook for at least 30-45 minutes over medium temp. or for longer at lower temp. for a thicker soup.
Top with shredded Monterrey Jack cheese and serve with cornbread or tortillas.

Number Of Servings:
Number Of Servings:
Serves about 4 hungry adults




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