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Recipe of the Month Soups - Chicken-White Bean Chili

  • 1 (1-pound) bag dried navy beans
  • 5 cups chicken stock
  • 1/2 stick butter
  • 1 tablespoon minced garlic
  • 3/4 cup diced onion
  • 3 small cans chopped green chilies
  • 3 to 4 boneless, skinless chicken breasts, boiled and finely chopped
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 bunch cilantro leaves, chopped

Rinse beans and cover with cool water. Soak for approximately two hours. Drain and place in a large pot with chicken stock. Bring to a boil over high heat.
In a small saucepan, melt butter over medium heat. Add garlic, onion, and chilies and saute for five minutes. Add to pot with beans. Add chicken, cumin, oregano, black pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately one and a half hours.
Submitted By: Karen Frazier
McNairy Farmers Co-op
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