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CATEGORY CUISINE TAG YIELD
Meats, Grains, Vegetables, Dairy Poultry, Beans, Main dish 6 Servings

INGREDIENTS

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)

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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