Events and Gatherings: White Chili I | Submitted By: Dierdre Dee

1 tablespoon olive oil4 skinless, boneless chicken breast halves - cubed1 onion, chopped1 1/4 cups chicken broth1 (4 ounce) can diced green chiles1 teaspoon garlic powder1 teaspoon ground cumin1/2 teaspoon dried oregano1/2 teaspoon dried cilantro1/8 teaspoon cayenne pepper1 (15 ounce) can cannellini beans, drained and rinsed2 green onions, chopped2 ounces shredded Monterey Jack cheeseHeat 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. Amount Per Serving  Calories: 357 | Total Fat: 9.7g | Cholesterol: 81mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 357

Total Fat: 9.7gCholesterol: 81mgSodium: 490mgTotal Carbs: 27.8g    Dietary Fiber: 6.3gProtein: 39.3g VIEW DETAILED NUTRITION
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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! Was this review helpful? [ YES ]
141 users found this review helpful This was so easy and quick to make! I did make a few changes though: it was a little bland, so...

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