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White Chicken Chili
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2 onions, chopped
2 garlic cloves, chopped
3 cups chicken broth
1/2 tsp ground coriander
2 Tbsp lime juice
1 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp tabasco
1/4 tsp salt
1 can white shoepeg corn (11 oz), drained
2 cans great northern beans (15/16 oz each), drained
2 cups cooked chicken breast, chopped
salsa verde
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In Dutch oven, cook onions and garlic in oil, stirring occasionally,
until onions are tender.
Stir in remaining ingredients except chicken and salsa verde. Heat to
boiling; reduce heat.
Simmer uncovered 20 minutes.
Stir in chicken; heat until hot.
Serve with salsa verde.
From BC 147 (Soup and Crock Pot Meals) pamphlet
Copyright © 1999 Joan Schraith Cole.
Updated February 1, 1999
Graphics from Ann-S-Thesia CD
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