White Chili
- 1 tb Olive Oil
- 1 lb Boneless; Skinless Chicken
- -Breast,, cut into cubes
- 1/4 c Chopped Onion
- 1 c Chicken Broth
- 1 cn Chopped Green Chilis; 4-oz
- 1 ts Garlic Powder
- 1 ts Ground Cumin
- 1/2 ts Oregano Leaves
- 1/2 ts Cilantro
- 1/4 ts Ground Red Chili Powder
- 1 cn (19 Oz) White Kidney Beans;
- -undrained
- ---Garnish---
- Shredded Monterey Jack
- -Cheese
- Sliced Green Onions
1. Heat olive oil in a 3-quart saucepan over medium-high heat.
2. Add chicken; cook 4 to 5 minutes, stirring often.
3. Remove chicken with slotted spoon, cover, and keep warm.
4. Add chopped onion to saucepan; cook 2 minutes.
5. Stir in chicken broth, green chilis, garlic powder, ground cumin,
oregano leaves, cilantro, and ground red pepper; simmer for 30 minutes.
6. Stir in cooked chicken and kidney beans; simmer for 10 minutes. Garnish
with cheese and green onions.
Recipe by: Bill Spalding
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks
on Jan 13, 1998
2. Add chicken; cook 4 to 5 minutes, stirring often.
3. Remove chicken with slotted spoon, cover, and keep warm.
4. Add chopped onion to saucepan; cook 2 minutes.
5. Stir in chicken broth, green chilis, garlic powder, ground cumin,
oregano leaves, cilantro, and ground red pepper; simmer for 30 minutes.
6. Stir in cooked chicken and kidney beans; simmer for 10 minutes. Garnish
with cheese and green onions.
Recipe by: Bill Spalding
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks
on Jan 13, 1998
