"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

white bean chicken chili Recipe

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This recipe for white bean chicken chili, by , is from Mom's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
margerita pennington

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
1 large onion cut in half and then sliced
3 large cloves garlic smashed
1/2 t red pepper flakes
1/2 t dried oregano
1/2 t chili powder
1/2 t salt
1 pound boneless, skinless chicken breast halves. hint: I have taken a big chicken breast without being deboned or skin off and cooked it in a couple of cups of water until done and remove with a slotted spoon to cool. I use the broth for the rest of the recipe.
1 14 1/2 ounce can of tomato sauce or the same size can of diced tomatoes.
1/4 t cumin
2 cans cannelloni or white beans
1 small can of diced green chilies
a can of chicken broth to go with the water the chicken was cooked in to make 3 cups or 4
toppings can be shredded jack or other cheese, tortilla strips, ripe avocado or sour cream or all, which I like to do.

Directions:
Directions:
Put chicken breast in a pot, cover with water and cook until tender. Remove from pot and set aside to cool. Meanwhile, heat the oil and on med heat cook the onion, garlic, pepper flakes, oregano, salt and cumin until onion is tender. Stir often to not burn the garlic. You can add a fourth cup of water to the pan to keep it from happening. When it is done, put into the pot of broth from the chicken the beans, diced tomatoes, and broth. Set on medium heat and cook for ten minutes. With a masher, mashed the beans a little, but be careful to not slosh yourself. Shred the chicken and add to the pot and stir and cook for five minutes. Prepare the avocado and cut into chunks and put next to the sour cream, cheese and tortilla strips for anyone to use. If you do not have the strips, a few crushed tortilla chips will do fine. Put what garnishment you want over your chili and yum, eat. My brother likes to fry cornbread for it.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
When your brain tells you something be sure to listen. I was trying to cut apart a piece of the chicken breast while it was still in the cooking water only to slosh it on my stomach and burn it. OUch. Yes it hurt and I have a little blister. Maybe I'll remember next time.

 

 

 

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