WHITE CHILI WITH CILANTRO PESTO

1 tablespoon vegetable oil
2 medium onions, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups chicken broth
2 tablespoons chopped fresh cilantro (or 1/2 teaspoon ground coriander)
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon red pepper sauce
1/4 teaspoon salt
1 (11 ounce) can white shoepeg corn, drained
1 (15 to 16 ounce) can great northern beans, drained
1 (15 to 16 ounce) can butter beans, drained
2 cups chopped cooked chicken breast
Cilantro Pesto (for serving, recipe follows)

Heat oil in Dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender.

Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered 20 minutes.

Stir in chicken; heat until hot. Serve with Cilantro Pesto.

CILANTRO PESTO

1/4 cup chopped green onions (3 medium)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons pine nuts, toasted
2 tablespoons grated Parmesan cheese
2 tablespoons olive or vegetable oil
1 teaspoon lime juice

Place all ingredients in mini food processor or blender. Cover and process until smooth.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Soup, Chili, and Bread, Betty Crocker Creative Recipes, January 1996 #112

Category:  Main Dishes, Chilis, Stews
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