Southwest White Chili Recipe
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A special spice blend, chicken, cannellini beans and Monterey Jack cheese make this Southwest chili "white".
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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
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. 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. Top with cheese and sliced green onions, if desired.
great Northern beans
(1 can) green chiles
Chicken Chili with White Beans
canned white beans
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Calories: 283 Calories
Fat: 7 Grams
Protein: 37 Grams
Cholesterol: 87 Milligrams
Carbohydrates: 18 Grams
Sodium: 591 Milligrams
Fiber: 6 Grams
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