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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from Greenway Baptist Church Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Emert


1 tbsp. olive oil
1 medium onion, finely chopped
14 oz. can green diced chili's (drained)
3 tbsp. all purpose flour
2 tsp. cumin
2 (15.8 oz.) cans Bush's white beans
1 (14 oz.) can chicken broth
1 1/2 cups chopped, cooked chicken breasts
Shredded Monterey Jack cheese, optional
Sour Cream, optional
Salsa, optional

Cook onion for 4 minutes until transparent in olive oil. Add chilies and stir for 2 minutes. Add beans and chicken broth. Bring to a boil. Simmer 10 minutes and add chicken. Garnish with cheese and sour cream or salsa if desired.

(Recipe given to Judy by Linetta O'Dell)




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