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White Christmas Chili Recipe

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

Jane Barbour Walters
Added: Friday, November 7, 2008


4 skinned and boned chicken breast halves
5 c. water
1 large onion, chopped and divided
2 T. butter or margarine
2 celery ribs, chopped (about 1/3 c.)
3 cans (16 oz.) Great Northern Beans, rinsed, drained and divided
3 cans (4.5 oz.) chopped green chiles
1 c. canned chicken broth
1 t. ground cumin
1 bay leaf
1 t. salt
1/8 t. ground red pepper
1 T. chopped fresh cilantro
Toppings: tortilla chips, shredded colby-jack cheese, salsa and sour cream

Place chicken, water and half of onion in a large dutch oven over medium-high heat and cook 15 to 18 minutes or until chicken is tender. Remove chicken, reserving broth in dutch oven. Cut chicken into bite-sized pieces; set aside.
Melt butter in a skillet. Add celery and remaining onion and saute' in butter until tender.

Stir chicken, celery mixture, 2 cans of beans and next 6 ingredients into broth in Dutch oven and bring to a boil. Reduce heat to medium-low, cook 1 hour, stirring frequently, until thickened. Process remaining can of beans in a blender until smooth, stopping to scrape down the sides. Stir bean puree into chile. Remove and discard bay leaf. Stir in cilantrojust before serving with desired toppings. Serve with hot cornbread.




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