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Jenny’s White Bean Chicken Chili

3 or 4 chicken breast halves, skinned and boned, cut into 1/2-inch cubes

2 cans 15 1/2 oz. each, white kidney beans, navy beans or great northern beans, rinsed and drained

1 can whole kernel corn, drained

1 can Rotel drained, the type heat you desire

1 small can green chilies, drained

1 carton 32 oz. chicken broth

1/2 cup, 1 stick butter

1 large onion, chopped, or use dried onion

1-2 cloves garlic or refrigerated type to equal

Saute chicken, onions and garlic in melted butter. Cook until onion and garlic are clear and chicken is no longer pink inside. Drain all cans of ingredients. Add chicken broth, and all drained ingredients to chicken-onion mixture. Bring to a boil. Reduce heat and simmer 2-3 hours. Serve with sour cream, grated cheddar cheese and corn chips. I’ve also added 1-2 tsp. of ground cumin.

— Nancy Hoffmann, Montgomery, AL



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