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White Chili Recipe

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

Lillian Gill
Added: Monday, May 11, 2009


1 T. dried oregano
2 tsp. ground cumin
1 1/2 tsp. seasoned salt
1/4 tsp. cayenne pepper
1 lb. boneless skinless chicken breasts, cubed
4 cups water
4 tsp. chicken bouillon (or 4 cubes)
4 cans white beans, drained
3/4 cup diced onion
1 T. vegetable oil
2 cloves minced garlic
1 can chopped green chilis

Combine oregano, cumin, seasoned salt and cayenne pepper. Place chicken in baking pan lined with foil and sprinkle about 1/2 of the seasonings over the chicken. Bake chicken at 350 for 15 minutes or until juices run clear. Saute onion in vegetable oil in large Dutch oven or soup pot. Add water and chicken bouillon to onions. Add beans, garlic, chilis and remaining seasonings to water. Bring to a boil, add chicken, and simmer for 30-40 minutes. Serve with salad and cornbread.

Recipe may be doubled for leftovers!




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