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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White Chicken Chili (Heather Jones) Recipe

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This recipe for White Chicken Chili (Heather Jones) is from The Judy Allen Skidmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, chopped
3 garlic cloves, minced
1 1/2 pounds ground turkey (I use cooked chicken breasts and thighs)
2 (4 ounce) cans chopped green chilis
1 Tblsp. ground cumin
1 Tblsp. dried oregano
1 tsp. ground cinnamon
1/4 tsp. ground cayenne pepper
1 pinch of ground white pepper (can use black pepper)
3 15 ounce cans cannelini beans or (Great Northern White beans)
5 cups chicken broth
2 cups shredded Monterey Jack cheese
Directions:
Directions:
1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chili peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

2. Add two cans of the beans and the chicken broth to the pot. Simmer for 15 minutes. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes allowing the cheese to melt.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Heather was my counselor in Relief Society. This was always one of the favorite soups brought to events.

 

 

 

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