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Wow! Barbara from the Bless Us O Lord food blog really delivers when she cooks her amazing Colorado white bean chili. The picture alone makes my mouth water.
Check out what my pal Barbara from the Bless Us O Lord blog had to say about this recipe:
There are probably almost as many recipes for white chili as there are red, and, like its tomato cousin, I think most of them have the same basic ingredients. Mine uses white beans, white corn, green chilies, chicken breast, chicken broth and spices to make a nice, mildly spicy soup-ish type chili. There is no dairy in this recipe, so it’s not as high in fat as recipes with cream or milk included, and since it calls for chicken breast meat, there is little meat fat, either.
I really like this Colorado white chili recipe. I always dubbed myself a red chili with beef kinda girl but Barbara’s recipe is stunning. Thanks for sharing it with us, Bless Us O Lord!
1 T. Wesson vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
4.5 oz can diced green chilies
1 T. McCormick cumin
2 t. oregano
½ t. ground cayenne pepper
pinch ground cloves
15.5 oz. great northern beans (do not drain)
15.5 oz. white corn (canned or frozen)
2 c. cooked, diced chicken
5 c. College Inn chicken broth
In a large pan, combine oil, onion, garlic, and green chilies. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasoning to taste. Serve in bowls with cheese, sour cream and tortilla chips. Garnish with jalapeño slices if desired.
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Quick Tip: Serve with your favorite sandwich or bread.
Recipe and image courtesy of Bless Us O Lord.