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Spicy White Chili
Makes 6-8 servings

2 medium onions, chopped
4 cups cubed cooked chicken 1
3-15.5 oz. cans great northern beans, rinsed and drained
2 cans (14.5 oz. each) chicken broth
2-4 oz. cans chopped green chiles
2-8 oz. shredded Monterey Jack cheese

4 garlic cloves, minced
Tbsp. cooking oil
2 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
Sour cream
Sliced jalapeno peppers (optional)

In a 3-quart saucepan, sauté onions in oil until tender. Stir in garlic, chiles and spices; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer uncovered for 15 minutes. Remove from the heat and stir in cheese until melted. Garnish with sour cream and jalapenos.

Submitted by Lorraine Stieve, Oakdale Electric Cooperative

 

 

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