White Chili I

Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 357 Calories

Ingredients

• 1 onion, chopped
• 1 (4 ounce) can diced green chiles
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• 1 teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 green onions, chopped
• 1 ¼ cups chicken broth
• 2 ounces shredded Monterey Jack cheese
• 4 skinless, boneless chicken breast halves - cubed
• ½ teaspoon dried cilantro

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.

Step 2

Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.

Step 3

Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.