"Hunger is the best sauce in the world."--Cervantes

White Meat Chili Recipe

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

Marilen Pitler
Added: Tuesday, October 6, 2009


2 lbs. boneless, skinless chicken breasts
1 tbl. olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 (4-ounce cans) chopped mild green chilies
2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
1 tsp. dried oregano
3 lbs. cooked Great Northern beans, canned or bottled
4 cps. chicken stock or broth

Place chicken in large saucepan. Add cold water to cover; bring to a
simmer. Cook until tender, approximately 15 to 20 minutes. Remove chicken
from saucepan; dice into 1/2-inch cubes. Discard water. Or, you can dice raw chicken breasts into cubes and cook in microwave.

Using the same pan, heat oil over medium heat. Add onions; cook until
translucent, about 4 minutes. Stir in garlic, chilies, cumin, red pepper,
and oregano. Sauté for 2 to 3 minutes. Add chicken, beans, and stock. Let
simmer for 15 minutes. Ladle into large bowls.

If prepared ahead of time, the broth will thicken.

Can be served with chopped jalapenos and sour cream on the side.

Number Of Servings:
Number Of Servings:




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