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Catch 'em & Cook 'em: Barb's White Chili

September 5, 2018
By Capt. Dick May , Pine Island Eagle


1 lb. ground chicken

1 jar salsa

2 cloves garlic minced

Chicken broth (at least one box)

1 can corn

2 cans kidney beans or navy beans

Chili powder

8 oz. Mexican-style shredder cheese

How to:

1. Brown the chicken and then add all ingredients except cheese.

2. Simmer for 15 minutes

3.Add cheese and let it melt.

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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