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Southwestern White Chilichicken, tex-mex 1 tablespoon olive oil 1 lb boneless skinless chicken 1 br 1/2 cup onion 1 cup chicken broth 4 oz green chiles -- chopped 19 oz white kidney beans -- 1 undraine 1 cannellini 1 tablespoon garlic powder 1 tablespoon cumin 1/2 teaspoon oregano 1/2 teaspoon cilantro 1/8 teaspoon ground red pepper Heat oil and cook chicken 4 to 5 minutes. Remove chicken and cover to keep warm. Add onion to pan and cook 2 minutes. Stir in chiles and spices with broth for 30 minutes. Stir in cooked chicken and beans. Simmer. Garnish with Monterey Jack cheese. Posted on Prodigy by Gail Stead.
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