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White Mexican Chili Recipe

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This recipe for White Mexican Chili, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Taylor


6 chicken breasts
3/4 cup of butter
1 small onion, diced
1/2 cup flour
1 quart cream
1 1/2 cups chicken broth
3 cans pinto beans (white)
2 (4 oz.) cans peeled diced green chilies
2 Tbsp. chili powder
2 Tbsp. cumin
1/4-1/2 cup grated Monterey jack cheese

Cut chicken into cubes and boil. Set aside. Melt 1/4 cup of butter in a pan and sauté diced onion for 10 minutes. Add 1/2 cup of melted butter and add flour. Cook until thickened and then add cream. Cook for 30 minutes, stirring often.
After the 30 minutes of cooking, add chicken, broth, beans, green chilies, chili powder and cumin. Cook on low setting for 1 hour. Just before serving, add 1/2 cup of sour cream and Monterey jack cheese (to your taste). This last addition really makes it yummy.




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