"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Chili Recipe

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This recipe for White Chili, by , is from 2008 Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Scott Gracia
Added: Monday, June 23, 2008


1 tablespoon olive oil
1 1/2 pounds skinless, boneless chicken breast halves - cubed
medium onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 fresh jalapeno peppers, seeded and minced
2 4oz cans of chopped green chilis
1 clove garlic, minced or 1 tsps garlic powder
1 tsp oregano
1/2 teaspoon ground ginger
1/2 teaspoon salt 1/2 teaspoon dried sage
1/2 teaspoon ground cumin
1/2 teaspoon ea ground white pepper,
a packet of fajita seasoning
3 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
2 (14 ounce) cans great Northern beans, undrained
Monterey Jack Cheese (maybe try pepperjack?)

In a large skillet, heat olive oil over medium heat. Add chicken,
and saute until cooked through. Remove the chicken from the pan.

Saute the green onion, red bell pepper, yellow bell pepper,
jalapenos, chile peppers, and garlic in the same skillet.

Return the chicken, along with the ginger, salt, sage, cumin
and white pepper. Mix thoroughly.

In a separate small saucepan or skillet, melt butter or margarine
over medium heat. Stir in flour to make a roux. Whisk in the
chicken broth and mix all together. Stir this mixture into
the sauteed chicken and vegetables. Stir in the beans with
can liquid, and simmer all over low heat for 15 to 20 minutes
or until cooked and heated through.

Personal Notes:
Personal Notes:
Flecks of jalapeno and red and yellow bell peppers accent this
hot, zesty chicken and white bean chili. Not for the timid.




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