| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chili, Prodigy, Dottie |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
*******************************************************
************** *** 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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