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MRSJOCCO's Photo MRSJOCCO SparkPoints: (23,418)
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7/27/12 1:59 A

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I haven't had this in a while--I think I'll make it tomorrow, veggie-style. emoticon

It sure was good! emoticon

Edited by: MRSJOCCO at: 7/29/2012 (01:06)
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HOPEFULHIPPO's Photo HOPEFULHIPPO Posts: 5,999
1/25/12 4:13 P

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I've been looking for a recipe like this! thanks!!



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MRSJOCCO's Photo MRSJOCCO SparkPoints: (23,418)
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1/22/12 2:07 A

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This is also very good without the chicken. emoticon

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ELECTRALYTE's Photo ELECTRALYTE Posts: 10,207
1/6/12 3:18 P

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emoticon sounds yummy :)~

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1/6/12 1:02 P

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Thank You for posting this recipe. I am going to try it.

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MISS_VIV's Photo MISS_VIV Posts: 12,243
1/6/12 9:07 A

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This looks like a really good recipe - however, with the main ingredients being canned...I think it would be very high in sodium (salt) . I would make it with previously cooked DRY BEANS.

Thanks. I'll try it.



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JODROX's Photo JODROX Posts: 1,329
1/6/12 8:24 A

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If you eat chicken.....




WHITE CHILI

Chili:
4 boneless, skinless chicken breasts, diced
¼ c. vegetable oil
1 onion, chopped
2 cloves garlic, minced
4 c. chicken broth (divided)
1½ tsp. ground cumin
1 tsp. oregano
½ tsp. cayenne pepper
1 can (15¼ oz.) white corn, drained
2 cans (4 oz. each) diced green chilies
Juice of 1 lime
4 cans Great Northern beans, rinsed & drained
Salt to taste

Toppings:
Avocado
Cheese
Red onions
Sour cream
Crushed tortilla chips


In a large pot, heat oil over medium heat. Add chicken and sauté until cooked through. Remove chicken and set aside. Add onion and garlic, and sauté until lightly browned.
Add 3 cups chicken broth and spices. Bring to a boil. Reduce heat, cover, and simmer 25 minutes. Add corn, chilies, lime juice, chicken, and 2/3 of the beans. Place remainder of beans in blender with remaining 1 cup of chicken broth. Blend until smooth and add to soup. Cook soup just until hot. Serves 10.


~JODROX~


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