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White Chicken Chili


Thursday, January 01, 2004
serves 6
1 pound dry white beans or 6 cups canned navy beans6 cups chicken broth
2 garlic cloves, crushed
1 1/2 onion chopped
8 ounces green chili pppers, crushed
2 teaspoons cumin
1 1/2 teaspoon oregano
1 teaspoon cloves
1/4 teaspoon cayenne pepper
4 cups cooked chicken, chopped
3 cups chicken broth
monterey jack cheese, shredded for garnish
In a large pot combine beans, chicken broth, garlic and onion. Bring to boil, reduce heat and simmer uncovered until beans are tender ( 2-3 hours if using dry beans, 10 minutes or less if using canned beans).
In a large skillet, saute onion until tender. Add green chili peppers, and spices, mix thoroughly. Simmer for one hour. Serve in bread bowls and garnish with montery jack cheese.
Nutrition Facts:
Sue Stees
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