Recipe for Chili Blanco 
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Yield:
10
Ingredients:
Amount Ingredient
1 tbl olive or canola oil
1 x white onion, chopped
2 x cloves garlic, minced
2 cup white shoepeg corn niblets
2 x serrano chiles, seeded & diced
1 x yellow Hungarian wax chile, seeded & diced
4 cup cubed cooked chicken breasts
1 tsp ground white pepper
3 tbl fresh lime juice
1 tsp salt
1 tsp ground cumin
1 tsp crushed oregano
4 cup cooked navy or Great Northern beans
1 cup green or yellow tomatoes, peeled and chopped
2 cup defatted chicken broth
Instructions:
Instructions: Heat the oil in a large soup pot and saute the onion, garlic, corn, serrano, and yellow wax chile until the onion starts to soften. Add the rest of the ingredients and simmer covered on low heat for 20 minutes or until the flavors are well blended.

SERVING SUGGESTIONS: I like to pass rolls baked with rosemary or dill or cornbread with this chili. Top the meal off with Mexican-style flan made with low-fat milk.

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