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White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Joan Jones - Therma-Tru Doors
Added: Friday, July 18, 2008
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs Chicken - boneless breasts or tenders
1/4 c Onions (optional)
2 qt Chicken Broth
2 cans Great Northern Beans - rinsed & drained
2 packets MBT (Chicken Flavoring) (Add more for flavor)
1 sm can Green Chilies
1 tsp Cumin
2 T Garlic - fresh is best
2 T Chili Powder (more or less)
2 T Cilantro - Fresh, chopped
Salt & Pepper (to taste)
1 can Chopped Tomatoes
Corn Starch
Directions:
Directions:
1) Chop chicken and onions in small pieces and saute with butter and garlic. Cook until chicken is no longer pink and onion is translucent. 2) In a large stock pot, simmer all ingredients except tomatoes and corn starch (include cooked chicken and onions). Simmer 20-30 minutes. 3) In a small container (like a 5 cup glass measuring cup), mix 1/4 C water and 1/4 hot broth (from above) with 3 T corn starch. Mix to remove all lump. Add to chili and continue simmering for 5 minutes. Repeat until desire thickness. 4) Just before serving add canned tomatoes and continue simmering for a few more minutes. 5) Serve with sour cream, shredded cheese and tortilla chips.

 

 

 

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