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Spicy White Chile Recipe
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2 med onions, chopped 1 tbs cooking oil 4 garlic cloves, minced 2 cans chopped green chilies 2 tsp ground cumin 1 tsp dried oregano 1/4 tsp cayenne pepper 1/4 tsp ground cloves 2 cans (14 1/2 oz ea) chicken broth 4 c cubed cooked chicken 3 cans (15 1/2 oz ea) great northern beans, rinsed and drained 2 c shredded Monterey Jack cheese Sour cream and sliced jalapeno peppers, optional In a 3-qt saucepan, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer,uncovered, for 15 minutes. remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Makes: 6 to 8 servings (2 1/4 qts)
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