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| Heavenly White Chili |
1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
1/4 cup butter or margarine
4 cups chicken breasts, 1/2 inch cubes
3 cups chicken broth
2 tablespoons snipped cilantro or parsley
1 tablespoon dried basil leaves
2 teaspoons ground red chili pepper
1/4 teaspoon ground cloves
2 (16 ounce) cans great northern beans
1 can white shoepeg corn, drained
Sauté onion and garlic in butter over low heat, stirring
until lightly browned.
Stir in remaining ingredients.
Heat to a boil.
Reduce heat and simmer 1 hour, stirring occasionally.
Serve topped with fresh chopped tomatoes, sour cream and
tortilla chips.
Makes 6 servings
Recipe contributed by Leslie Criswell
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