"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Lewis and Clark's White Chili Recipe

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This recipe for Lewis and Clark's White Chili, by , is from Who's Making What? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacey Curran


3 lbs. Great Northern beans, canned
2 lbs. boneless chicken breasts
1 TBSP olive oil
4 medium garlic cloves, minced
2 medium onions, chopped
2 tsp cumin
╝ tsp cloves
╝ tsp cayenne pepper
1 tsp oregano
2 - 4oz cans chopped mild green chiles
4 cups chicken broth
20 oz Monterey Jack cheese

Cook chicken until tender (boil, bake...) and cut into cubes.

In a large sauce pan or pot, heat oil over medium heat. Add onions until translucent. Stir in garlic, chiles, cumin, cayenne, oregano, and cloves. SautÚ for 2-3 minutes. Add chicken, beans, stock and 12 oz of cheese. Simmer 15 minutes. Ladle into bowls and top with cheese and sour cream.

From: Lewis and Clark's restaurant in St. Charles, MO




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