Southwest White Chili
rec.food.recipes/Linda/Tennessee/2000
Yield: 4 Servings
1 tbsp olive oil
1 lb chicken, boneless, chopped
1/4 cup onion, chopped
1 cup chicken broth
1 4 oz can green chilies
1 tsp garlic powder
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp cilantro chopped
1/8 tsp cayenne pepper, or to taste
1 (19 oz) 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.
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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