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Back to Recipe List for Beans and Grains Part 2

Chili Blanco

Recipe : Chili Blanco

Procedure :
1 lb Boneless, skinless chicken
-breasts, diced 1 tb Vegetable oil
1 1/2 c Chopped onions
2 ts Chopped garlic
1 cn (7-oz.) ORTEGA diced green
-chiles 1 tb (to 2) ORTEGA diced
-jalapenos 2 ts Ground cumin
1/2 ts Dried oregano leaves
2 cn (15-oz.) White beans, rinsed
-and drained 1/2 c Chicken broth
1 1/2 c Shredded Monterey Jack
-cheese (6 oz.) 1/2 c Sour cream
Additional sour cream, -sliced green onions, -chopped cilantro and -chopped tomatoes (optional) In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5 to 6 minutes or until chicken is done. Remove chicken from pot. In same pot, over medium-high heat, saute onions and garlic in remaining oil for 3 minutes. Add chiles, jalapenos, cumin and oregano; cook for 3 minutes more. Add white beans, chicken broth and reserved chicken. Heat to a boil; reduce heat. Simmer for 10 minutes. Add cheese and sour cream; cook and stir until cheese melts. Serve topped with additional sour cream, green onions, cilantro and tomatoes, if desired.

Back to Recipe List for Beans and Grains Part 2