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White Bean Chicken Chili
May 04, 2008

Mui Bien! Of course I had to do it "my way". 1. Used 2 nice large hand trimmed chicken breasts. 2. Patted them down with Emeril's Southwestern Essence and lightly seared with onions and some bell pepper. 3. Poured in the chicken stock, two cans of Rotel Tomatoes w/ Lime & Cilantro and a large jar of La Victoria Salsa Verde and added the spices (plus a bay leaf). 4. Simmered the breast 40 minutes then pulled out and shredded. 5. Returned to pot and added beans & a large can of sweet corn. 6. Cooked the chili down several hours and added a couple of cubes of chicken broth and vegetable broth along the way with some water and cornstarch. This is a GREAT, healthy chili with an interesting flavor which we all enjoyed and I will make again. This is NOT a recipe I will share as good chili recipes are "sacred". Ha!

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