"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

White Chicken Chili Recipe

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

Ellen Yarbrough
Added: Thursday, October 16, 2008


1 1/2 lbs. skinless, boneless chicken breast
32 oz chicken broth
4 16 oz cans of white beans (Navy, Great Northern or Michigan, etc.)
2 cups white onions, chopped
2 tablespoons fresh garlic- chopped
1 tablespoon olive oil
1 4 oz can of green chili
2 teaspoons cumin seed
2 teaspoons oregano
1/4 teaspoon ground White Pepper
1/4 teaspoon cayenne pepper
hot sauce (Tabasco or Texas Pete)
sour cream
shredded cheddar cheese

Poach or bake chicken breasts at 350 degrees for 30 minutes. When ready to use, chop into bite-sized pieces. In a large soup or chili pot, pour chicken broth and beans with liquid and simmer on low. Saute onions and garlic in 1 teaspoon of olive oil until you can see through the onions. Stir in 4 ounce can of green chilies with liquid. Add the garlic, onion and green chili mixture to the pot of broth and beans. Add chopped chicken, two heaping teaspoons of cumin, two level teaspoons of oregano, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of ground white pepper and a "dash" or two of your favorite hot sauce (Tabasco or Texas Pete is best). Cook on medium heat until bubbling. Cook on low for 30 minutes. Serve with grated cheddar cheese and sour cream.

Personal Notes:
Personal Notes:
This Chili is great this first day but much better the next day. You can also use this recipe to make Cuban Chicken Chili. Use black beans instead of white beans and add 16 oz of diced tomatoes.




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