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