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Chicken and White Bean Chili

Contributed By: Jo Ann, TX | See all of Jo Ann's recipes
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Active Time:  20 Minutes
Total Time:  2 Hours
  10 Servings
Chicken and white beans flavor this hearty chili.
3 boneless, skinless chicken breast halves
Two 14 1/2-ounce cans chicken broth
1 teaspoon black pepper
1 teaspoon garlic powder (or one large clove garlic minced)
3 tablespoons olive oil
Three 15-ounce cans great northern beans drained and rinsed
One 10 1/2-ounce can cream of chicken soup
8 to 10 ounces canned or frozen chopped green chilis, drained.  Add more or less to taste depending on heat of chilis.
1 tablespoon jalapeno pepper juice, if desired
3 or 4 tablespoons minced fresh cilantro plus more for garnish
1 teaspoon salt
Chicken and White Bean Chili Recipe at
Cut chicken into chunks and place in glass baking dish with 1 can of chicken broth. Cover with foil and bake for one hour at 350.

Reserving broth, remove chicken from broth and cut into small pieces. Sprinkle chicken with pepper and garlic powder.

Saute chicken in oil in Dutch oven for about 2 or 3 minutes. (If using minced fresh garlic, sauté with chicken here and don’t use garlic powder in step above.)

Add reserved broth and all other ingredients. Bring to a boil. Use a whisk to mix the soup into the broth.

Reduce heat and simmer for 30 to 45 minutes.

Adjust seasonings and serve with warm white flour tortillas. Garnish with a dollop of sour cream and a sprinkle of chopped fresh cilantro.

Date Added: 08/30/2010
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