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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Judy Schouveiller's Whit4e Chicken Chili Recipe

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This recipe for Judy Schouveiller's Whit4e Chicken Chili is from All in the Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups chopped onions
2 cloves minced garlic
1 Tbsp olive oil
1 minced jalapeno pepper
1 4 oz can mild green chilis chopped
1 tsp cumin
½ tsp dried oregano
¼ tsp Cayenne Pepper
¼ tsp salt
1 19 oz can kidney beans, drained and rinsed
2 cups chicken or turkey, drained and cubed
¼ cup fresh cilantro
¼ cup Monteray Jack cheese
Directions:
Directions:
In a 3-quart saucepan over medium-high heat, sauté onions and garlic in oil 5 minutes or until onion is tender.

Add jalapeno pepper, chilis, cumin oregano, cayenne pepper and salt. Cook one minute.

Stir in broth, beans, and meat. Bring to boil, reduce heat and simmer uncovered 20 - 25 minutes or until slightly thickened. Stir in cilantro.

To serve, ladle into bowls and top with cheese.
Personal Notes:
Personal Notes:
Judy's notes: The recipe owners never used cilantro and often need to add more broth. They usually start with a can of broth, not just a cup, and then add even more. They serve it with tostado chips and sour cream.

 

 

 

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