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White Chili Recipe

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This recipe for White Chili, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Glenn
Added: Saturday, January 7, 2006


1 tbsp. salad oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 whole large boneless, skinless, chicken breasts cut in 1 inch chunks
1 (15 to 19 oz.) white kidney beans or great northern beans, drained
1 (15 to 19 oz.) can garbanzo beans, drained
1 ( 10 to 16 oz.) pkg. frozen white corn
1 (4 oz.) can chopped green chiles
2 chicken flavor bouillon cubes or 2 tbsp. bouillon granules dissolved in 1 1/2 c. water
hot pepper sauce
1/4 lb. monterey jack cheese, shredded (1 cup)

Saute chicken, onion, garlic and cumin in oil in a 6 qt. dutch oven that can go in oven. Add kidney beans, garbanzo beans, corn, green chilies and bouillon. Cover and bake at 350 for 50 to 60 minutes or until chicken is tender. To serve, stir in hot pepper sauce to taste. Serve in bowls topped with monterey jack cheese. Makes approximately 8 servings.




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