Southwestern White Chili
1/4 cup of margarine or butter
1 large onion, chopped
1 clove of garlic, finely chopped
4 cups of cubed, cooked chicken
3 cups of chicken broth
2 tablespoons of chopped, fresh cilantro/ if you cant get fresh, you can use dried. just only use about half
2 teaspoons of chili powder
1 tablespoon of dried basil
1/4 teaspoon of ground cloves
2 cans of great northern beans, undrained.
Melt margarine or butter in a large soup pot or dutch oven. Add onions and garlic and cook until tender, stirring occasionally.
Stir in remaining ingredients and bring to a boil. Cover and simmer for one hour.
Cook's Note: I serve this with shredded monterey jack cheese and flour tortillas.
Submitted by Cathy N.
Soups & Sandwiches
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