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White Lightning Chili Recipe

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This recipe for White Lightning Chili, by , is from Mom's Recipes, 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!

Malinda McCullouch


1 large onion, chopped
1 Tbsp. vegetable oil
2 garlic cloves, minced
1 (32-ounce) container chicken broth
3 (16-ounce) cans navy beans, rinsed, drained, and divided
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper
1 tsp. dried oregano
1 tsp. ground cumin
2 cups chopped cooked chicken
1 (4.5-ounce) can chopped green chiles, undrained
Toppings: shredded Monterey Jack cheese, salsa, sour cream, sliced green onions

Sauté chopped onion in hot oil in a Dutch oven 5 to 6 minutes; add garlic, and sauté 1 minute.

Add chicken broth, 2 cans of navy beans, ground peppers, oregano, and cumin. Bring to a boil; reduce heat, and simmer 25 minutes.

Mash remaining can of navy beans; add to soup. Stir in chicken and chiles. Simmer 5 minutes or until thoroughly heated. Serve with desire toppings.

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