"The belly rules the mind."--Spanish Proverb

White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from The Jensen 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!

Contributor:  
Contributor:  
Girls Retreat

Category:
Category:

Ingredients:  
Ingredients:  
1 T. extra-virgin olive oil
1 lb. boneless chicken, cubed
1 medium onion, diced
3 – 4 garlic cloves, minced
2 cans Great Northern Beans
1 3.5 can green chilies
½ tsp. cumin
½ tsp. dried oregano leaves
½ tsp. coriander
½ tsp. salt
Fresh pepper
1 lime
½ c. chopped cilantro
1 32 oz. box chicken broth
Lime
Cilantro
Sour cream
Jack cheese

Directions:
Directions:
In large pot, heat olive oil. Add chopped onion and cook for about 2 minutes – just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3 – 4 minutes. Then add green chilies with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10 – 15 minutes. Remove from heat and add the juice from one lime and the cilantro. Add salt and pepper to taste. Top with sour cream, serve with tortilla chips.

 

 

 

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