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White Bean Chicken Chili Recipe


(makes 8-10 servings)
Adapted from Paula Dean’s White Bean Chili
7 cups chicken broth
4 – 15.8 oz. cans of great northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika (optional, I don’t always use paprika – just when I’m in a paprika-y mood)
1/4 teaspoon ground red pepper (or ground cayenne pepper)
1/4 teaspoon black pepper
1/4 teaspoon salt
4 tablespoons olive oil (divided)
1 1/4 pound chicken breast, cubed ~ 1″
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed



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