"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

White Christmas Chili Recipe

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This recipe for White Christmas Chili, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Ward
Added: Monday, April 14, 2008


8 skinned and boned chicken breasts
2 medium onions, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
2 14-oz. cans chicken broth
4 15.5-oz cans cannellini beans, rinsed and drained
1 15.5-oz. can canellini beans, rinse, drained, and mashed
2 4.5-oz. cans chopped green chiles, undrained
1 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground red pepper

Cut chicken into bite-size pieces. Saute chicken, onion, and garlic in hot oil in a dutch oven over medium-high heat 10 minutes or until chicken is done.

Stir in broth and next 10 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Serve with desired toppings.

Suggested toppings:
Shredded Monterey Jack cheese with jalapeno peppers, salsa, sour cream, chopped fresh cilantro, and avocado

Number Of Servings:
Number Of Servings:
15 cups
Personal Notes:
Personal Notes:
If you are in a hurry, just get a cooked chicken from the deli department of your store and go from there, but this recipe does not take that long to make. Also, it's better the next day. Absolutely wonderful with all the toppings!




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