White Chili I

SUBMITTED BY: Dierdre Dee PHOTO BY: Always Cooking Up Something

"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."

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
1 onion, chopped
1 1/4 cups chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese

READ REVIEWS (184)

DIRECTIONS

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

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REVIEWS

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Reviewed on Mar. 3, 2003 by MIRANDA

This was so easy and quick to make! I did make a few changes though: it was a little bland, so I added a few more dashes of each spice, used fresh cilantro, 2 cans of great northern beans, and added a bit of flour to thicken. Simmered 5-10 minutes longer than recipe stated. The grocery store didn't have monterey jack cheese, so we used colby jack instead. Served with cornbread. My husband said, 'mmmmmm,' after every bite. Next time, I'll make a double batch so there are more leftovers! Thanks for a fabulous recipe!

21 users found this review helpful

Reviewed on Sep. 24, 2002 by Esmee

I made this chili for dinner last night for friends for our weekly 'Must See TV' get together. Everyone loved it! It was really easy to make. I did have trouble finding cannellini beans so I used a combination of small white beans and great northern beans instead. I also cut the amount of onion in half.

17 users found this review helpful

Reviewed on Sep. 13, 2005 by Maine_diner

I have been making a similar version to this for years. One of my favorites. I noticed a lot of reviewers mentioning how thin this chili was. DON'T drain or rinse the beans (even though the recipe tells you to). This will help thicken up your chili. Believe me, it will make a big difference. Not sure why you would rinse canned beans anyway.

12 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 369

Total Fat: 10.3g
Cholesterol: 81mg
Sodium: 802mg
Total Carbs: 28.7g
Dietary Fiber: 6.3g
Protein: 39.9g

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