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A special spice blend, chicken, cannellini beans and Monterey Jack cheese make this Southwest chili "white".
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 1/2 ounces) chopped green chiles
1 can (19 ounces) white kidney beans, (cannellini), undrained
Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl. Set aside.
Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes.
Stir in beans; simmer, uncovered, 5 minutes.
Serving Suggestion: Serve chili with grated Monterey Jack cheese and sliced green onions.
(Amount per serving)
I've cooked this recipe for my family many times & the only addition to this recipe is that I've added 2 scallions (green parts only) sliced into 1/4" rings to add as a garnish to each bowl prior serving.
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I put it in the crockpot its so yummy and kid friendly