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Lynn's White Chili chili, beans, grains, chicken 6 cloves garlic, mashed or 1 pressed 1 1/2 onions, chopped 1 tablespoon oil 2 teaspoon ground cumin 3 can (15-oz.) chicken broth 1 lb cooked chicken breast meat, 1 shredded 1/2 cup uncooked barley 2 can white kidney beans, drained 1 and rinsed 1 minced jalapeno or other hot 1 pepper 1/2 tablespoon dried marjoram 1/2 tablespoon dried oregano 1/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 1 tablespoon + 3/4 tsp. cornstarch, 1 dissolved in 3 oz water 1 grated cheese, salsa, and 1 sour cream, for garnish Saute garlic and onions in oil til limp, but do not brown. Add cumin and mix well. Add the rest of the ingredients through the black pepper. Bring to boil; cover and simmer for one hour, being careful not to scorch. Stir in cornstarch mixture and simmer 15 minutes more. Serve and garnish with cheese, salsa and sour cream to taste. Yields about 18 cups. Serving size equals 2 cups. Now that I think about it, I think this recipe was posted here on Foodwine by someone a year or so ago, and would have been in the archives. Well, there you are! Joanne From: "Joanne L. Schweikj" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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