Poultry: Christ Church White Chili

By JoFClark

Ingredients

• 1 T olive oil
• 1 medium onion, diced
• 1 T minced garlic
• 1/2 green bell pepper, diced
• 2 -4 oz small cans chilies
• 2 lbs chicken, diced (4 breasts)
• 30 oz Great Northern beans
• 30 oz White shoe peg corn
• 28 oz chicken broth
• 1/4 t white pepper
• 1 t salt
• 1 T parsley flakes
• 1 bay leaf
• 1 t cumin
• 1 t oregano
• 1 T minced jalapeno peppers
• Dash of Tabasco

Preparation

Step 1

Sauté onions, peppers and chilies in olive oil in a large stockpot until onions are tender. Add chicken and cook thoroughly, stirring often. Drain corn and beans. Puree 15 oz beans and add remaining ingredients to pot. Simmer 30 minutes. Discard bay leaf. Makes 3 quarts.