A Year-Round Guide to Franklin and Nantahala

Yields: 6-8 servings. 2 cups cooked chicken, shredded 1 can white shoe-peg corn 2 cans great northern beans 1 can chicken broth 1 small can chopped green chilies 2 cloves garlic,

Madison County Championship Rodeo

Yields: 6-8 servings. 2 cups cooked chicken, shredded 1 can white shoe-peg corn 2 cans great northern beans 1 can chicken broth 1 small can chopped green chilies 2 cloves garlic,

Rosemary and Goat Cheese Strata

Yields: 6-8 servings. 2 cups cooked chicken, shredded 1 can white shoe-peg corn 2 cans great northern beans 1 can chicken broth 1 small can chopped green chilies 2 cloves garlic,

White Chili

Yields: 6-8 servings.

2 cups cooked chicken, shredded
1 can white shoe-peg corn
2 cans great northern beans
1 can chicken broth
1 small can chopped green chilies
2 cloves garlic, minced
1½ cups water
1 teaspoon cumin
2 chicken bouillon cubes
Flour tortillas

Combine all ingredients in large pot. Simmer on low, 30 to 45 minutes. To serve: Line bowl with flour tortilla, and add soup. If desired, top with grated cheese, salsa, and sour cream.


Note: The Recipe and Remembrances cookbook is no longer in print.

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This story was published on Dec 15, 2010

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.