Chili Blanco Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless, skinless chicken breasts, diced
1 tbsp: Vegetable oil,
1 1/2 cup: Chopped onions,
2 tsp: Chopped garlic,
1 can: , (7-oz.) ORTEGA diced green chiles
1 tbsp: , (to 2) ORTEGA diced jalapenos
2 tsp: Ground cumin,
1/2 tsp: Dried oregano leaves,
2 can: , (15-oz.) White beans, rinsed and drained
1/2 cup: Chicken broth,
1 1/2 cup: Shredded Monterey Jack cheese, 6 oz.
1/2 cup: Sour cream,
Additional sour cream, sliced green onions, chopped cilantro and chopped tomatoes, optional
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp