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  1. #1
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    bullmama's Avatar
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    Feb 2011
    Tucson, Arizona, United States
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    white chicken chili

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    The perfect way to end our chilly white chicken chili.....

    • 1 tablespoon extra-virgin olive oil
    • 1 bunch scallions, white and green parts, sliced (about 3/4 cup)
    • 3 cloves garlic, chopped
    • 1/2 to 1 jalapeno, stemmed, seeded and chopped
    • 1 tablespoon chili powder
    • 1 tablespoon cummin
    • Kosher salt
    • 6 cups low-sodium chicken broth
    • 2 cans cooked potatoes sliced potatoes
    • 1 cup corn kernels, fresh or frozen and thawed
    • 1 to 2 chipotles in adobo sauce, sliced
    • 1 whole or 1/2 rotisserie chicken, skinned and shredded into large pieces
    • 1 19-ounce can white beans, drained and rinsed
    • 1 16 once can of white navy beans
    • 1 can of shoe peg corn
    • 1/2 cup packed fresh cilantro, chopped
    • 4 cups water ( for flavor I use the bean and potatoe water)

    • Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth,water, corn, and chipotles and bring to a boil. Cover, reduce to a simmer and cook about 45 minutes. Stir to break up and thicken the broth slightly.
    • Add the chicken, potatoes and beans and cook in stock pot or best crockpot 3 hours, stirring occasionally, to heat and thicken. Stir in the cilantro before serving.
    • Serve with scallions, sour cream and colby jack cheese
    What's For Dinner?

  2. #2
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    TraciInTexas's Avatar
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    Jul 2011
    Sunny South Texas, USA

    Re: white chicken chili

    Hm. No tomatoe... I like.

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