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White Christmas Chili

Yield Makes 10 cups

Ingredients

  • 8 skinned and boned chicken breast halves
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 2 (14 1/2-ounce) cans chicken broth
  • 4 (15-ounce) cans cannellini beans, rinsed and drained*
  • 1 (15-ounce) can cannellini beans, drained and mashed*
  • 2 (4.5-ounce) cans chopped green chiles
  • 1 teaspoon salt
  • 3/4 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground red pepper
  • Toppings: sour cream, chopped fresh cilantro

How to Make It

  1. Cut chicken into bite-size pieces.

  2. Sauté chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes or until chicken is done. Stir in broth and next 10 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Serve with desired toppings.

  3. *5 (15-ounce) cans great Northern beans may be substituted.