A special spice blend, chicken, cannellini beans and Monterey Jack cheese make this Southwest chili "white".
10m
PREP TIME
25m
COOK TIME
283
CALORIES
11
INGREDIENTS
A special spice blend, chicken, cannellini beans and Monterey Jack cheese make this Southwest chili "white".
10m
PREP TIME
25m
COOK TIME
283
CALORIES
11
INGREDIENTS
Ingredients 5 Servings
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Ground Cumin
- 1/2 teaspoon McCormick® Oregano Leaves
- 1/2 teaspoon McCormick® Cilantro Leaves
- 1/8 teaspoon McCormick® Ground Cayenne Red Pepper
- 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
INSTRUCTIONS
- 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. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes.
- 3 Stir in beans; simmer, uncovered, 5 minutes.
NUTRITION INFORMATION
(per Serving)
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