Southwest White Chili is preserved from a printed recipe clipping mounted on card in the Poultry section of My Mom’s Recipe Box. The original scans are included with the transcription.
Original Recipe Card
Ingredients
- 1 tbsp. olive oil
- 1 lb. boneless, skinless chicken breast, cut into cubes
- 1/4 cup chopped onion
- 1 cup chicken broth
- 1 can (4 oz.) chopped green chilies
- 1 can (19 oz.) white kidney beans (cannellini), undrained
- Spice Blend
- 1 tsp. California Style Blend Garlic Powder
- 1 tsp. Ground Cumin
- 1/2 tsp. Oregano Leaves
- 1/2 tsp. Cilantro Leaves
- 1/4 tsp. Ground Red Pepper
Directions
1. Heat oil in 2 to 3-quart saucepan over medium-high heat. Add chicken and cook 4-5 minutes, stirring often. Remove chicken with slotted spoon; cover and keep warm.
2. Add onion to saucepan and cook 2 minutes. Stir in broth, green chilies and Spice Blend; simmer 30 minutes.
3. Stir in cooked chicken and beans. Simmer 10 minutes. Garnish with Monterey Jack cheese and onions, if desired.
Yield
Makes 4 servings.
Preservation Notes
The recipe is preserved as a printed artifact with the complete supplied scans, including both front and reverse. Its food photograph is also used in the featured image; the full original scans remain in the article.
Notes From the Original
Developed by the Kitchens of McCormick/Schilling
© 1995 McCormick & Co., Inc.
730014
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
