Recipe Blog - White Chili I

 Recipe Blog - White Chili I
White Chili I

Recipe by Dierdre Dee 

"Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together."

 Recipe Blog - White Chili I

Ingredients

Original recipe makes 4 servings

• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves - cubed
• 1 onion, chopped
• 1 1/4 cups chicken broth
• 1 (4 ounce) can diced green chiles
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried cilantro
• 1/8 teaspoon cayenne pepper
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 green onions, chopped
• 2 ounces shredded Monterey Jack cheese

Directions

 Recipe Blog - White Chili I

1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
3. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.