| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; peeled, chopped fine |
| 2 |
|
Cloves (medium) garlic; peeled, chopped |
| 1 |
md |
Red bell pepper; chopped fine |
| 2 |
cn |
(15-oz) white beans; undrained |
| 1 |
cn |
(4-oz) diced green chiles |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Chili powder |
| 1 |
cn |
(14.5-oz) low sodium chicken broth |
| 1/2 |
lb |
Roasted chicken breast meat; cut in 1/2 in. cubes |
| 2 |
tb |
Lime juice |
| 2 |
tb |
Cilantro; minced |
| 6 |
tb |
Salsa; optional |
INSTRUCTIONS
Recipe by: Seattle Times From: JoniRB@aol.com
Date: Sun, 5 May 1996 17:04:10 -0400
In a large pot heat the olive oil over medium heat. Add the onion, garlic,
and red pepper. Saute 5 minutes. Stir the white beans, chiles, cumin, chili
powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes.
Stir in the chicken and simmer 5 minutes. Stir in the lime juice and
cilantro. A tablespoon of salsa can be used to garnish each serving of
chili, if desired.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #70
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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