Chili blanco

Yield: 6 servings

Measure Ingredient
1 pounds Boneless, skinless chicken breasts, diced
1 tablespoon Vegetable oil
1½ cup Chopped onions
2 teaspoons Chopped garlic
1 can (7-oz.) ORTEGA diced green chiles
1 tablespoon (to 2) ORETEGA diced jalapenos
2 teaspoons Ground cumin
½ teaspoon Dried oregano leaves
2 cans (15-oz.) White beans, rinsed and drained
½ cup Chicken broth
1½ cup Shredded Monterey Jack cheese (6 oz.)
½ cup Sour cream
\N \N Additional sour cream, sliced green onions, chopped cilantro and chopped tomatoes (optional)

In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5 to 6 minutes or until chicken is done. Remove chicken from pot.

In same pot, over medium-high heat, saute onions and garlic in remaining oil for 3 minutes. Add chiles, jalapenos, cumin and oregano; cook for 3 minutes more. Add white beans, chicken broth and reserved chicken. Heat to a boil; reduce heat. Simmer for 10 minutes. Add cheese and sour cream; cook and stir until cheese melts.

Serve topped with additional sour cream, green onions, cilantro and tomatoes, if desired.

Nutrition per serving: 365 calories, 17g total fat, 8g saturated fat, 82mg cholesterol, 545mg sodium.

From: Ortega Pick A Pepper! Recipe Book Meal-Master format provided by iRis gRayson.

Submitted By IRIS GRAYSON On 10-25-95

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