| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chicken, Chili |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive Oil |
| 1 |
lb |
Boneless; Skinless Chicken Breast,, cut into cubes |
| 1/4 |
c |
Chopped Onion |
| 1 |
c |
Chicken Broth |
| 1 |
cn |
Chopped Green Chilis; 4-oz |
| 1 |
ts |
Garlic Powder |
| 1 |
ts |
Ground Cumin |
| 1/2 |
ts |
Oregano Leaves |
| 1/2 |
ts |
Cilantro |
| 1/4 |
ts |
Ground Red Chili Powder |
| 1 |
cn |
(19 Oz) White Kidney Beans; undrained -Garnish— |
|
|
Shredded Monterey Jack Cheese |
|
|
Sliced Green Onions |
INSTRUCTIONS
1. Heat olive oil in a 3-quart saucepan over medium-high heat.
2. Add chicken; cook 4 to 5 minutes, stirring often.
3. Remove chicken with slotted spoon, cover, and keep warm.
4. Add chopped onion to saucepan; cook 2 minutes.
5. Stir in chicken broth, green chilis, garlic powder, ground cumin,
oregano leaves, cilantro, and ground red pepper; simmer for 30 minutes.
6. Stir in cooked chicken and kidney beans; simmer for 10 minutes. Garnish
with cheese and green onions.
Recipe by: Bill Spalding
Posted to TNT Recipes Digest, Vol 01, Nr 934 by Mi Kicks <MiKicks@aol.com>
on Jan 13, 1998
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