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 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

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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