Title: Southwest White Chili
Categories: Chili Dottie
Yield: 4 Servings
| 1 | tb | Olive oil |
| 1 | lb | Chicken,boneless,chopped |
| 1/4 | c | Onion, chopped |
| 1 | c | Chicken broth |
| 1 | | 4 oz can Green chilies |
| 1 | ts | Garlic powder |
| 1 | ts | Cumin |
| 1/2 | ts | Dried Oregano |
| 1/2 | ts | Cilantro Chopped |
| 1/8 | ts | Ceyanne Pepper, up to 1/4t |
| 1 | | 19oz 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.
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Procedure: 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. Approximate nutritional
information: (per serving) 340 calories, 6 grams fat, 54 mg cholesterol,
258 mg sodium. Source: Recipe from McCormick and Company. DOTTIE, in
Irvine, CA