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White Chicken Chili

December 15, 2008

I want to pose a question to you all- what do you want me to make?  I have a few recipes I am looking for a time to try (maybe when the holiday parties stop), but I’d love to hear dishes you’d like me to make.  It can be anything from a specific dish, to a category of dishes (quick weeknight meals, or holiday cookies), etc.   I’d love to get your ideas for a next great meal and post…

This is a really fast and easy chili from my mom with ingredients you will most likely have on hand.  The Rotel tomatoes make it nice and spicy, so if you want less spice you can substitute one can of chopped tomatoes for the Rotel.  This gets better the longer it sits, so its great to eat all week long.


1 c chopped onion

3 cans White Northern Beans, rinsed

2 cans original Rotel tomatoes with green chilis

1 c chicken broth or water

1 t ground cumin

3 T chicken bullion

2-3 boneless, skinless chicken breasts (enough for 2 cups diced cooked chicken)


Poach 2-3 chicken breasts in water until cooked through. Reserve broth, chop chicken into bite-sized pieces. Sauté onion in some broth until clear and soft. Add remaining ingredients and chicken and simmer for 30 minutes. Garnish with cilantro, salsa and sour cream as desired.

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