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White Chicken Chili

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This recipe serves 4 or 3 really hungry appetites.  We recommend doubling the recipe which makes great leftovers.

Always use the freshest organic ingredients.


1 Tbs olive oil
1 onion (diced)
1 jalapeño (minced)
1.5 Lbs. boneless, skinless chicken breasts (cut into 1-inch pieces)
3 garlic cloves (minced)
1 tsp chili powder
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/4 teaspoons salt
2 cups chicken broth
2 (15 oz) cans white beans (i.e. Cannellini – rinsed and drained)
(mash about 1/2 cup or more with fork to help thicken the chili)



In a large pot, heat olive oil over medium heat.  Add onion and jalapeño and cook, stirring until the onion has softened, about 2 to 3 minutes.

Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if needed), 5 to 10 minutes.

Add the minced garlic and spices and stir to coat the chicken.  Let cook 1 minute.

Add a small amount of the chicken broth to deglaze the pan.  Add the rest of the broth and stir in the beans and mashed beans.  Bring to a boil.  Reduce heat and simmer for about 20 minutes.


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