Aunt Stephanie’s White Chili
Shared by Paula Reed
5-6cups (3-4 cans) white beans with liquid (Progresso Cannellini, etc. Store brands don’t work as well)
2 c chicken broth
2 c minced onion
1tbs minced garlic
2 tsp. dried oregano
1/4 tsp cayenne
4 oz green chiles (canned)
1 tbs olive oil
1 poblano chile (seeded and chopped)
1/4 tsp ground cloves
4 c cubed, cooked chicken
Saute onion in olive oil. Then throw everything else together. Can put this in a crock pot or stove top.
Top with sour cream and shredded mozzarella.
Serve with this Corn Bread.
Looking for more great recipes to add to your routine? Check out our cookbook, Eat Like A Firefighter. It’s so great we sold completely out and now it’s only AVAILABLE IN EBOOK FORMAT HERE!
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