"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Debbie's White Chili Recipe

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

Jamie Kinder


3 lbs. cooked Great Northern Beans, canned or bottled
2 lbs. boneless chicken breast (skin removed)
1 TB olive oil
4 cloves garlic, minced
2 medium onion, chopped
2 tsp. ground cumin
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
1 tsp. ground oregano
2 (4 oz.) cans chopped mild green chilies
4 cups chicken broth
20 oz. Monterey Jack cheese, grated
sour cream
chopped Jalapeņo peppers

Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from sauce pan and dice into 1/2 inch cubes. Using the same pan, discard water and heat oil over medium heat. Add onion until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, broth and 12 o. cheese. Let simmer for 15 minutes. Ladle into large bowls and top with 1 oz. cheese. Serve with a side of sour cream and chopped Jalapeņo peppers.




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