Search for anything:

Southwestern White Chili

chili, tex-mex, beans, low-fat, chicken

1 tablespoon olive oil
1 lb boneless skinless chicken
1 br
1/2 cup onion
1 cup chicken broth
4 oz green chiles -- chopped
19 oz white kidney beans --
1 undraine
1 cannellini
1 tablespoon garlic powder
1 tablespoon cumin
1/2 teaspoon oregano
1/2 teaspoon cilantro
1/8 teaspoon ground red pepper

Heat oil and cook chicken 4 to 5 minutes. Remove chicken and cover to keep warm. Add onion to pan and cook 2 minutes. Stir in chiles and spices with broth for 30 minutes. Stir in cooked chicken and beans. Simmer. Garnish with Monterey Jack cheese. Posted on Prodigy by Gail Stead.

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU