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The Watercooler
Anyone make "white" chili?
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<blockquote data-quote="Suz" data-source="post: 393603" data-attributes="member: 29"><p>White Chicken Chili is one of my favorite recipes. I don't see any reason why you couldn't substitute turkey instead. This is a <strong>double batch</strong>...I always make a bunch and then freeze single servings for later. YUMMY!</p><p> </p><p>4 chicken breasts, cooked and cut up</p><p>1 very large onion, chopped</p><p>32 oz. chicken broth</p><p>3 1/2 teaspoons (or to taste) ground cumin</p><p>4 teaspoons (or to taste) chili powder</p><p>2- 14.5 oz cans diced tomatoes with mild green chiles, drained</p><p>2 cans corn, drained (or one bag frozen)</p><p>4 - 14 oz cans cannellini beans, rinsed and drained. I usually smash (using a potato masher) one can of the beans to thicken the sauce a bit.</p><p>Pepper to taste</p><p> </p><p>(The original recipe called for jalapeno chiles but they are too hot for me. Feel free to add, according to your taste)</p><p> </p><p>Saute onion until clear. Add everything else, adjust seasonings, simmer for a little bit, then serve. </p><p> </p><p>Done!</p><p> </p><p>Suz</p></blockquote><p></p>
[QUOTE="Suz, post: 393603, member: 29"] White Chicken Chili is one of my favorite recipes. I don't see any reason why you couldn't substitute turkey instead. This is a [B]double batch[/B]...I always make a bunch and then freeze single servings for later. YUMMY! 4 chicken breasts, cooked and cut up 1 very large onion, chopped 32 oz. chicken broth 3 1/2 teaspoons (or to taste) ground cumin 4 teaspoons (or to taste) chili powder 2- 14.5 oz cans diced tomatoes with mild green chiles, drained 2 cans corn, drained (or one bag frozen) 4 - 14 oz cans cannellini beans, rinsed and drained. I usually smash (using a potato masher) one can of the beans to thicken the sauce a bit. Pepper to taste (The original recipe called for jalapeno chiles but they are too hot for me. Feel free to add, according to your taste) Saute onion until clear. Add everything else, adjust seasonings, simmer for a little bit, then serve. Done! Suz [/QUOTE]
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Anyone make "white" chili?
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