|Lynn’s White Chili
Requires a Soup Pan and a Stove
Heat oil over medium-high heat.
Cook onions about 10 minutes.
Stir in garlic & spices; cook another 2 minutes.
Add undrained beans & chili peppers as well as the chicken stock.
Bring to a boil.
Add chicken and cheese*.
Stir until cheese melts.
Season with salt and pepper.
Garnish with sour cream. Serve with crackers or bread.
* This chili can be prepared to serve immediately, or simmered for 1 to 2 hours. If simmered, do not add the cheese until the last 15 minutes of cooking.
Serves: 10-12 people
Source: Gerri Campbell (who got it from Dr. Lynn McAllister, brain-surgeon friend)