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Phillip Keller

Lewis and Clark’s White Chili

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains Tex-Mex Vegetables, Poultry, Tex-mex, Main dish 6 Servings

INGREDIENTS

3 lb Great Northern beans —
Canned

INSTRUCTIONS

2      pounds        Chicken breast; skin -- bone 1 tablespoon Olive oil 40
milliliters   Garlic -- minced 2 medium Onions -- chopped 2 teaspoons
Ground cumin 1/8 teaspoon Ground cloves 1/4 teaspoon Cayenne pepper 1
teaspoon      Ground oregano 2 cans Mild green chilies; chopped -- 4oz each
4      cups          Chicken stock or broth 20 ounces Monterey Jack --
grated
x  Sour cream x  Canned jalapenos; chopped  Place chicken in large sauce
pan. Add cold water to cover and bring to simmer. Cook until tender,
approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2"
cubes. Using the same pan discard water and heat oil over medium heat. Add
onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper,
oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and
12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top
with 1 oz chese. Serve with a side of sour cream and chopped jalapeno
peppers.
Recipe By     :
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

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