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Full Online Book HomeLearning KitchenSouthwestern - White Chicken Chili
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Southwestern - White Chicken Chili Post by :Hal_Reid Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1325

Click below to download : Southwestern - White Chicken Chili (Format : PDF)

Southwestern - White Chicken Chili

2 lbs. boneless chicken breasts
1 stalk celery, cut into large pieces *
1 carrot, cut into large pieces*
1 small onion, cut into large pieces*
1/2 tsp. pepper*
1/4 tsp. salt*
1 jar (3 lbs.) great northern beans
1 tbsp. olive oil
2 medium onions, chopped
2 cloves garlic, minced
4 to 8 oz. chopped mild green chilies
1 or 2 jalapeno peppers, diced (optional)
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. salt
6 Cups chicken broth/stock (not necessary if making own stock)
3 Cups shredded Monterey Jack/cheddar/cojack cheese
salsa and sour cream


Place chicken in heavy, large pot and cover with 6 cups cold water (and "*" items, if making stock). Cook until chicken is tender, about 30 minutes. Strain broth and reserve. (Taste broth to make certain it is strong enough for you. If not, you can add boullion cubes.) Cool chicken and cut into small chunks.

Drain beans. Heat oil in large pot and sauté onions until translucent. Stir in garlic, green chilies, jalapenos, and spices. Sauté 2 minutes.

Add beans and chicken stock. Bring to a boil. Cook, stirring occasionally, about 1 hour. Add chicken and 1 to 2 cups of cheese and reheat well.

Serve with cheese, salsa, and sour cream. This is even better the next day.
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