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Soups & StewsChicken Soups: Chili - Y >  Chili, White Chicken Chili



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Serves 8

• Chicken meat, both white and dark meat if preferred, cooked
• 3 quarts chicken stock
• 2 onions, peeled and diced
• 3 cups white beans, cooked
• ½ cup sour cream
• 1 quart light cream
• 2 green peppers, halved, seeded and diced
• 4 stalks celery, trimmed and diced
• ¾ cup flour
• Kosher salt, to taste
• Coarse freshly ground black pepper, to taste
• 3 tablespoons garlic, peeled and minced
• 2 tablespoons chili pepper sauce
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 3 tablespoons olive oil
• 2 tablespoons white vinegar
• Cilantro, trimmed and roughly chopped

Heat oil in large pot over medium heat.

Add onion, celery and peppers and sauté until vegetables are tender.

Dust vegetables with flour and mix well until all flour has been absorbed.

Add chicken stock slowly while stirring to form a smooth mixture.

Bring to a light simmer and add in chicken, garlic, beans, vinegar and seasonings.

Continue to simmer lightly for approximately 30 minutes and add cream.

Simmer for an additional 15 minutes.

Remove from heat and fold in sour cream and cilantro.

Taste and adjust seasoning if needed.

Sebastians Café and Catering was established in 1985 and has developed into a niche sized but diverse food service provider, offering a high quality dining experience to a wide range of clients in the corporate and distinctive catering, retail, and corporate dining arenas.  For more information on Sebastians, please visit or call 1.888.563.8334 or 617.563.8334.



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