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Lynn's White Chili

Yield: 4 Servings

6 cloves garlic,mashed or
1 pressed
1 1/2 onions,chopped
1 T oil
2 t cumin,Ground
3 cn (15-oz.) chicken broth
1 lb chicken breast meat,Cooked
1 shredded
1/2 c barley,Uncooked
2 cn white kidney beans,drained
1 and,Rinsed
1 jalapeno (or other hot)
1 pepper
1/2 T marjoram,Dried
1/2 T oregano,Dried
1/4 t cayenne pepper
1/2 t black pepper
1 T + 3/4 tsp. cornstarch
1 dissolved in
3 oz water
1 grated cheese,salsa, and
1 sour cream,for garnish

Saute garlic and onions in oil until limp, but do not brown. Add cumin and mix well. Add the rest of the ingredients through the black pepper. Bring to boil; cover and simmer for one hour, being careful not to scorch. Stir in cornstarch mixture and simmer 15 minutes more.
Serve and garnish with cheese, salsa and sour cream to taste. Yields about 18 cups. Serving size equals 2 cups.

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