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.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsIngredients
Directions
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.
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