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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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