Black and White Chili- General Recipes

Black and White Chili Source: White Lily Foods 1 large onion, chopped (about 2 cups) 1 cup chopped celery 1 tablespoon vegetable oil 1 to 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes 2 (14 1/2 ounce) cans chicken broth 1 (4 1/2 ounce) can chopped green

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    Default Black and White Chili


    Black and White Chili
    Source: White Lily Foods

    1 large onion, chopped (about 2 cups)
    1 cup chopped celery
    1 tablespoon vegetable oil
    1 to 1 1/2 pounds boneless skinless chicken
    breasts, cut into 1/2-inch cubes
    2 (14 1/2 ounce) cans chicken broth
    1 (4 1/2 ounce) can chopped green chiles (undrained)
    2 teaspoons ground cumin
    1 (2.75 ounce) envelope country gravy mix
    1/2 cup cool water
    2 (15 ounce) cans black beans, rinsed and drained well
    1/4 cup chopped fresh cilantro leaves


    In large saucepan, cook onion and celery in oil over medium-high heat for 5 to 7 minutes, stirring often, until onion is tender. Add chicken and cook until chicken is no longer pink. Add chicken broth, green chiles and cumin; heat to a boil.

    In 2-cup glass measure, dissolve gravy mix in water. Stir into boiling soup; stir until thickened. Cover; reduce heat and simmer for 10 minutes to allow flavors to blend. Stir in beans and cilantro; heat through.

    Yields 8 servings.

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