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Northern White Bean Turkey/Chicken Chili

Kraft Memeber Recipe
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Makes: 1 hefty pot full Total Time: 1 hr
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 2 chicken (or turkey) skinless breasts
  • 3 Tbsp. EVOO (Extra Virgin Olive Oil
  • 2 medium onions, chopped
  • 48 oz. chicken broth
  • 48 oz. great northern white beans (i.e. cannellini or white kidney beans), do not drain juice
  • 2 Tbsp. cumin
  • 3 Tbsp. chili powder
  • 3 tsp. garlic powder
  • Salt and white pepper to taste
  • 3 - 4 Tbsp. flour (approx.)
  • 3/4 to 1 cup of heavy cream
  • Shredded Monterrey Jack cheese
  • Nacho chips
make it
1. Trim fat off chicken breasts, cut into bite size cubes and sauté in oil, adding a little salt on meat to flavor. Sauté till fully cooked and no more pink is showing.

2. Add chopped onions and let cook till translucent, about 5 minutes.

3. Add chicken broth, undrained beans & spices and stir well.

4. Add flour to the cream and stir well till mix is no longer lumpy and whisk it into the soup.

5. Bring soup to a boil and then immediately down to a simmer for approximately 1/2 hour.

6. Top each bowl of chili with a generous sprinkle of Monterrey Jack Cheese and serve with plain nacho chips on the side.
Great recipe to add to that "Super Bowl" menu, but does taste great all year round!
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