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Recipe Friday: White Chicken Chili

It's National Chicken Month! Chicken dishes come in all shapes and sizes. From fried chicken to chicken salad and grilled chicken sandwiches to Korean-inspired chicken. Check out this fall-forward dish from the National Chicken Council. 

White Chicken Chili


1 pound dry white beans
6-8 garlic cloves, chopped
2 onions, chopped
1 T cooking oil
2 small roasted chickens
4 oz green chilies
1 cup sour cream
8 cups chicken broth
1 T ground red pepper
2 tsp oregano
12 oz Monterey Jack cheese, shredded


  1. Soak beans overnight, or cook for 4 hours in water. Sauté garlic and onions in cooking oil. Shred roasted chickens. Add chicken, chilies, sour cream and broth. Adjust amount of broth and chicken to reach desired consistency. Add spices and cheese, heat until melted.
  2. This recipe is very easy to personalize for your family. While it should be thick, add water if needed or use less chicken. Also, add extra spices if it is not spicy enough for your tastes. Bringing to a boil and cooking for extra time will help thicken the chili if needed.


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