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White Chicken Chili with PAZAZZ

My original intention was to make the Bush’s recipe.
After looking it over I decided it didn’t have enough “pazazz”!
This recipe on the other hand is loaded with pazazz and fantastic!

Ingredients

  • 3 tablespoons margarine
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 1 (4 ounce) can chopped green chiles, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 (16 ounce) cans great northern beans
  • 1 can of Rotel  
  • 1 (14.5 ounce) can chicken broth
  • 2 cups finely chopped cooked chicken breast

Directions 

  1. In large skillet, saute onion and bell pepper in margarine for 5 minutes or until transparent.
  2. Add chilies, flour and cumin, garlic powder, onion powder; cook and stir for 2 minutes.
  3. Add beans, Rote, and chicken broth; bring to a boil.
  4. Reduce heat; simmer for 10 minutes or until thickened.
  5. Add chicken; cook until hot.

You can garnish with cheese, tortilla chips, sour cream or salsa.
 

2 thoughts on “White Chicken Chili with PAZAZZ”

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