"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Chili Recipe

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

Kathy Koeller


1 lb Dry White Northern Beans
5 1/4 cups Chicken Broth
2 Cloves Garlic (minced)
1 White Onion (chopped)
1 Tbsp Pepper
1 tsp Salt
1 Tbsp Oregano
1 Tbsp Cumin
7 oz Green Chilies
5 cups Diced Cooked Chicken Breast
1 3/4 cups Chicken Broth

1. Soak beans in water to cover 24 hours.
2. Drain.
3. In large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, pepper, salt, oregano, and cumin.
4. Simmer, covered, until beans are tender, stirring occasionally.
5. Stir in green chilies, diced chicken, and 1 1/2 cups chicken broth.
6. Cover and simmer for 1 hour.
7. Serve with warmed tortillas.
8. Top with optional condiments: grated cheese, black olives, salsa, avocado, and sour cream.




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