Southwest white chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | pounds | Chicken,boneless,chopped |
| ¼ | cup | Onion, chopped |
| 1 | cup | Chicken broth |
| 1 | 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 | 19oz can Cannellini Beans | |
| Monterey Jack Cheese Garnish | ||
Directions
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.