Southwest White Chili
A special spice blend, chicken, cannellini beans and Monterey Jack cheese make this Southwest chili "white".
Makes 5 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Cilantro Leaves
1/8 teaspoon McCormick® Red Pepper, Ground
1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breast halves, cut into 1/2-inch cubes
1/4 cup chopped onion
1 cup chicken broth
1 can (4.5 ounces) chopped green chiles
1 can (19 ounces) white kidney beans (cannellini)
1 cup shredded Monterey Jack cheese (optional)
2 sliced green onions (optional)
1. Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl; set aside.
2. Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes.
3. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes.
4. Stir in beans; simmer, uncovered, 5 minutes. Top with cheese and sliced green onions, if desired.
per serving
Calories: 283
Fat: 7 g
Carbohydrates: 18 g
Cholesterol: 87 mg
Sodium: 591 mg
Fiber: 6 g
Protein: 37 g