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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - October 31, 2008, 2008

White Bean and Chicken Chili

Serves: 4


  Download this recipe.

2 cups chopped cooked chicken breast
1 1/2 cups chicken broth
1 (15-ounce) can cannellini or great northern beans, rinsed and drained
1 (9-ounce) can frozen shoepeg white corn
1 (7-ounce) can salsa verde or 3/4 cup green taco sauce
1/4 cup chopped fresh cilantro
Sour cream, if desired
Salsa, if desired

Mix chicken, broth, beans, corn and salsa verde in 3-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in cilantro. Top each serving with sour cream and salsa.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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