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SOUP/White Chili Recipe

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This recipe for SOUP/White Chili, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilee Larkey
Added: Wednesday, September 17, 2008


3 medium onions, chopped
2 garlic cloves, minced
1 T. olive or vegetable oil
4 cups cubed cooked chicken or turkey
2 cans white kidney or cannellini beans, rinsed and drained
1 can garbanzo beans or chickpeas, rinsed and drained
2 cups chicken broth
1 can (4 ounces) chopped green chillies
3/4 t. ground cumin
1/2 t. dried oregano
1/4 t. salt
1/4 t. cayenne pepper
1/4 cup minced fresh cilantro or parsley
Corn chips, shredded Monterey Jack cheese and sour cream

In a skillet, saute the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne; stir well. Cover and cook on low for 6-7 hours or until bubbly. Stir in the cilantro. Serve over corn chips; top with cheese and sour cream.

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