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This recipe for KILLER WHITE CHILI, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Underwood
Added: Thursday, July 31, 2008


3 cans great northern beans
2 pounds boneless chicken breasts
2 cans chicken broth
1 tablespoon olive oil
2 medium onions chopped
4 cloves garlic, minced
2 4-ounce cans chopped mild green chilies
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/4 teaspoons ground cloves
1/4 teaspoons cayenne pepper
16 ounces grated Monterey jack cheese
sour cream

Cut chicken into cubes. Place in saucepan and cover with water. Heat to boiling, cooking till tender (15 minutes). Drain water. Set chicken aside.

In huge pot, heat oil and saute onions until translucent (10 minutes). Stir in garlic, chilies, cumin, oregano, cloves and saute 2 minutes. Add beans, chicken and chicken broth and bring to a boil. Add 2 cups of cheese, reduce heat and simmer.

Serve in warm mug topped with sour cream, cheese and salsa.




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