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.