White Chili

  • 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
  • 1 1/2 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.

— Enan Baldwin

Additional recipes from First Baptist Church’s cookbook, Recipes and Remembrances, that appeared originally with this one:
Cheddar Scones

Recipes and Remembrances is available through the First Baptist Church office at (910) 285-2534 or aafbcw@embarqmail.com.

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