Chili Blanco
Yield
6 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
onions
chopped |
|
| 2 | teaspoons |
garlic
chopped |
|
| 1 | can |
green chili peppers
diced |
*
|
| 2 | teaspoons |
cumin
ground |
|
| ½ | teaspoon |
oregano
dried |
|
| 2 | cans |
white beans
rinsed, drained |
* |
| ½ | cup |
chicken broth
|
|
| 1 ½ | cups |
monterey jack cheese
shredded |
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
|
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
onions
chopped |
|
| 1E+1 | ml |
garlic
chopped |
|
| 1 | can |
green chili peppers
diced |
*
|
| 1E+1 | ml |
cumin
ground |
|
| 2.5 | ml |
oregano
dried |
|
| 2 | cans |
white beans
rinsed, drained |
* |
| 118 | ml |
chicken broth
|
|
| 355 | ml |
monterey jack cheese
shredded |
|
| 118 | ml |
sour cream
|
|
Directions
In a 4-quart pot, over medium heat, sauté 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, sauté 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.
