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Soups, Stews, and Chilies


Southwest White Chili

 

4 Servings


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • ¼ cup chopped onion
  • 1 cup chicken broth
  • 1 4-ounce can chopped green chiles
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 15.5-ounce can cannellini beans, undrained
  • ¼ cup shredded Monterey Jack cheese, for garnish
  • 4 tablespoons chopped green onions, for garnish

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. Garnish with cheese and sliced green onions.

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