Southwest white chili

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 pounds Chicken,boneless,chopped
¼ cup Onion, chopped
1 cup Chicken broth
1 \N 4 oz can Green chilies
1 teaspoon Garlic powder
1 teaspoon Cumin
½ teaspoon Dried Oregano
½ teaspoon Cilantro Chopped
⅛ teaspoon Ceyanne Pepper, up to 1/4t
1 \N 19oz can Cannellini Beans
\N \N Monterey Jack Cheese Garnish

Fans of Southwestern cuisine will enjoy this version of white chili, flavored with chopped green chiles and onion, and simmered in a broth blended with garlic, oregano, cilantro and ground red pepper.

********************************************************************** *** Procedure: Heat olive oil in a 3-quart saucepan over medium-high heat. Add chicken; cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon, cover and keep warm. Add chopped onion to saucepan; cook 2 minutes. Stir in chicken broth,green chilies, garlic powder, ground cumin, oregano leaves, cilantro and ground red pepper; simmer for 30 minutes. Stir in cooked chicken and kidney beans; simmer for 10 minutes. Presentation: Garnish with cheese and sliced green onions.

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