Southwest White Chili Recipe - Cooking Index
Southwest White Chili Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 1 lb | 454g / 16oz | Chicken - boneless, chopped |
| 1/4 cup | 15g / 0.5oz | Onion - chopped |
| 1 cup | 237ml | Chicken broth |
| 1 | Green chilies | |
| 1 teaspoon | 5ml | Garlic powder |
| 1 teaspoon | 5ml | Cumin |
| 1/2 teaspoon | 2.5ml | Dried oregano |
| 1/2 teaspoon | 2.5ml | Cilantro chopped |
| 1/8 teaspoon | 0.6ml | Cayenne pepper - up to 1/4t |
| 1 | Cannellini beans | |
| Monterey Jack cheese garnish |
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.
Procedure: 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.
Source:
Garry Howard
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