White Chili



  • 4 cups, cooked and chopped, chicken breast
  • 6 cups or more chicken broth
  • 2 cloves garlic, minced
  • 2 medium onion, chopped
  • 1 or 2 (4 oz.) cans chopped green chilies
  • 2 tsp. ground cumin
  • 1/2 tsp. oregano
  • 1/4 tsp. ground cloves
  • 1 tsp. cayenne pepper
  • 4 cans Great Northern beans
  • 3 cups Monterey Jack cheese, grated

    Sour Cream Rolls

  • 1 cup sour cream
  • 2 sticks melted butter
  • 2 cups self-rising flour


    Boil chicken until tender. Let cool and chop. Add enough water to broth
    to equal 6 cups. Add garlic, onions, chili peppers and spices along with
    chopped chicken. Cook 20 minutes. Add beans and bring to boil for 5 more
    minutes. Remove from heat and add grated cheese. Serve with garnishes of your choice. Serve with sour cream muffins.

    Sour Cream Rolls
    Combine all ingredients and stir until well mixed. Bake in tiny, lightly
    greased muffin tins at 450 degrees for 15 minutes. Leftovers, of any, may
    be reheated or ate cold. Great with soups or drinks. Serve with white
    chili. You can add grated cheese and finely chopped
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