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White Chicken Chili Recipe

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This recipe for White Chicken Chili, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Hallie Emmons
Added: Monday, March 20, 2006


1 lb chicken tenders (chopped)
1 Tbsp. olive oil
2-3 Tbsp. scallions
1 clove garlic
1 32-oz can tomatillos, chopped
2 cans great white northern beans
1 small can chopped green chilies
2 cans chicken broth
1 Tbsp ground cumin
1 tsp ground cilantro
Ground pepper - to taste
1 whole lime

Brown chicken in olive oil until cooked. Sauté scallions and garlic until soft. Add chicken broth, tomatillos, beans, chilies and seasonings. Simmer
20 -30 min. on low heat. Before serving squeeze
lime into chili and stir well. Serve in bowl and garnish with your choice of white cheese, chopped
tomatoes, green onions, chopped avocados, pico
and or sour cream. * Fresh tomatillos may be used in place of canned. Remove husk and cook until soft. This recipe may be doubled or tripled easily for more servings.

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