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White bean chicken chili

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    Monday, September 1 2014 12:26 PM EDT2014-09-01 16:26:50 GMT
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    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
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    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
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    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

Recipe from Kenny Johnson of Carmel, Ind.

Prep Time and Total Time: 10 to 15 minutes 

1 jar of cooked northern beans
1 box of chicken stock (unsalted/ 97% fat free)
1 package of skinless chicken breast (use as much as you want)
1 pasilla / poblano pepper (diced, seeds and veins removed)
1 jalapeño pepper (diced, seeds and veins removed)
1 yellow onion (diced bite size)
2 cloves of garlic (minced)
1 Bunch of cilantro
Cumin to taste (I like a lot of cumin)
Salt / Pepper to taste
Dash of cayenne pepper

1. I make everything in one large pot. I first cut the chicken into small pieces and all other ingredients as well so it's much easier to add when the items are done.

2. So start with the chicken in a hot pan with a couple tablespoons of olive oil. Once the chicken looks done, add a little more oil and the onion / peppers. After a couple on minutes add the garlic and only cook until the garlic release the oils as it's not necessary to over cook the garlic and peppers, they add crunch to the soup.

3. Use a half cup of stock to deglaze the bottom of the pan, and then add the beans (drained) to the pot, plus the remaining stock to cover the beans. Add the salt / pepper / cumin and allow the pot to simmer for 30 minutes. When ready to serve add the cilantro for some fresh flavor.

Servings: 6 to 8
Comments: I recently added a small jar of mixed beans to soup which worked very well or just use the northern beans.

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