BOB TALBERT'S WHITE CHILI
1 1/2 lbs. boneless, skinless chicken breasts, washed and patted dry. (Bake at 350° for 30 minutes.)
2 cans (14 oz. ea.) chicken broth
1 jar (48 oz.) great northern beans, with liquid
1 large onion, chopped
2 t. minced fresh garlic
1 can (3 oz.) chopped green chilies, with liquid
2 t. ground cumin
1 t. ground oregano
Garnish with green chopped onion tops, shredded cheese or tortilla chips (optional)
In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add broth and beans with liquid. Mix in the cumin and oregano. Bring to a boil and add chicken pieces. Cover and simmer for at least 30 minutes.
White Chili recipe is published in our March, 2000 Menu Minder.