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