Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Cheese is the star of this favorite white chili recipe that comes together in a snap!
Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside.
Add onion, bell pepper and garlic to pan. Cook over medium heat 3-4 minutes or until softened. Return chicken to pan.
Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted.
Garnish each serving with cilantro and lime wedge.
Dietary Fiber: 9g
I made this and my husband liked it but i used chili powder as i dint have cumin and i didnt have white beans so i used chili beans and used american cheese and also pepperjack and mozerella
I made this recipe for my hubby and myself. We both truly enjoyed it. I look forward to making it again.
I used a quarter of a block of cheese instead of the cheese slices. Threw everything but the cheese in the slow-cooker on low in the morning, then stirred in the cheese when I got home from work and made some cornbread while it melted. Easy to cook, and easy for picky eaters to eat. Significantly better with the lime and cilantro than without.
Wow, excellent! A definite keeper. Made it with American Cheese and some Colby because I couldn't find White American Cheese ANYWHERE! Added some Red Pepper Flakes to give it some zing, but other than that cooked exactly from recipe!!! Should have cut recipe in half, too much for just me so will have to invite company!!!
I made this today but I cut the recipes in a half and I served with corn bread. My family loves it. AWSOME dinner,,thanks for sharing .
I made this recipe exactly by the recipe and it was great. The second time I made it I added three slices of peper jack cheese and it was terriffic. Thanks
I thought it sounded good until I looked at the super high sodium count..sounds too dangerous to eat!!!
The white American cheese is what makes it so good and buttery tasting. It was thin like a soup, not a Chili so I ended up thickening it up. I also used double the chicken the recipe called for and added Chili powder for some heat. I would make it again with these changes. Nice meal in a bowl!
Delicious!!! Made it exactly as the recipe. Definitely a keeper.
The chili was very good! But I didn't use all the cheese the recipe called for (only because I didn't have it) and I also put in some red pepper flakes to give it some heat! Was I big hit! I will be making it again soon.
This was fabulous! We will make it again!!!
Phenominal!!!!!!!!!!!! Made it exactly as stated BUT I didn't have oregano so I used Thyme... it was so good! This has instantly become a favorite!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3740
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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