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Recipe Instructions

White Chili
Once chicken is cooked, canned beans and chiles mean quick-to-the-table preparation.

  • 1 1/2 pounds split chicken breasts with ribs, skin removed
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 cup chopped onion
  • 1 (19 ounce) can cannellini beans, undrained
  • 1 (15 ounce) can Great Northern beans, undrained
  • 2 (4 ounce) cans diced green chiles, undrained
  • 2 tablespoons snipped fresh cilantro
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • - shredded colby or Monterey Jack cheese
  • - tortilla chips, crushed

In large saucepan, add chicken to boiling salted water (3 cups water, 1 teaspoon salt).  Reduce heat to low; simmer, covered, until chicken is fork tender and juices run clear (20-25 minutes).  Remove chicken from bones; cut into 1-inch pieces.  Heat oil in Dutch oven; saute garlic and onion over medium heat until onion is tendeer (4-5 minutes).  Stir in chicken and remaining ingredients except cheese and tortilla chips; heat through.  Ladle into soup bowls; sprinkle with cheese and tortilla chips.
Amount:  6 cups

Updated 4/12

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