Chili blanco
Yield: 6 Servings
Ingredients:
- 1 lb Boneless skinless chicken -breasts diced
- 1 tb Vegetable oil
- 1 1/2 c Chopped onions
- 2 ts Chopped garlic
- 1 cn (7-oz.) ORTEGA diced green -chiles
- 1 tb (to 2) ORTEGA diced -jalapenos
- 2 ts Ground cumin
- 1/2 ts Dried oregano leaves
- 2 cn (15-oz.) White beans rinsed -and drained
- 1/2 c Chicken broth
- 1 1/2 c Shredded Monterey Jack -cheese (6 oz.)
- 1/2 c Sour cream
Instructions:
Additional sour cream -sliced green onions -chopped cilantro and -chopped tomatoes (optional) In a 4-quart pot over medium heat saute 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 saute 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.
