Sherri’s White Chili

Dottie Ferrington
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 Tbsp vegetable oil
  • 1 medium white onion, chopped fine
  • 1 (4 oz) can green chilies, chopped
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp ground cumin
  • 2 tsp ground oregano
  • 2 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 2 (15.8 oz) cans great northern beans (with juice)
  • 2 (10.5 oz) cans chicken broth
  • 2 (5 oz) cans chicken drained

In large stockpot, heat oil over medium heat. Add onion, sauté’ until brown. Add next 7 ingredients; stir until well blended. Stir in remaining ingredients. Bring to a boil; reduce heat to low. Simmer 15 to 20 minutes.





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