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White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from Family Favorites, 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!

Stephanie Chiari


2 Tbsp. vegetable oil
1 onion, chopped
4 cloves garlic, crushed
1 to 2 Tbsp. diced jalapeno peppers
2 (4 oz.) cans chopped green chili peppers
4 tsp. ground cumin
2 tsp. dried oregano
½ to 1 tsp. ground cayenne pepper
60 oz. chicken broth
6 c. chopped cooked chicken breast
6 (15 ounce) cans white beans, divided
2 c. corn
2 c. shredded cheddar or Monterey jack cheese

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chili peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, and 4 cans of white beans. Using an immersion blender, puree the beans; this will thicken the chili. Add the remaining 2 cans of beans, chicken, and corn. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Top with shredded cheese upon serving. Yield: 8 servings
Adjust the amount of jalapeño and cayenne to suit your taste. You can thicken the chili further by mixing 1 Tbsp. of cornstarch into ¼ c. of chili and then adding it to pot. It will thicken as it simmers.
Serve with tortilla chips or cornbread.

Personal Notes:
Personal Notes:
Modified from Cha-Cha's White Chicken Chili on Allrecipes.com




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