Southwest White Chili
Eric and I in Spokane. (2009)
1 T. olive oil
1 1/2 lbs. boneless, skinless chicken breast, cut into small cubes
1/2 c. chopped onion
1 c. chicken broth
1 can (4 oz.) chopped green chilies, undrained
1 can (19 oz.) white northern kidney beans
2 green onion stalks, sliced (or enough to garnish)
enough shredded cheese to garnish
Southwest Spice Blend
1 T. garlic powder
1 T. ground cumin
1 T. cilantro leaves1 t. oregano leaves
1/4 t. ground red pepper (less if you don't like it too spicy)
Heat oil in large saucepan over medium-high heat. Add chicken and onions. Enjoy the smell and cook 4-5 minutes.
Stir in broth, green chilies and spice blend. Simmer 15 minutes.
Stir in beans. Simmer 5 minutes. Garnish with green onions and cheese. Serve with warm French bread or homemade cornbread. Makes 4 cups.
Also cooks well in the crock pot!
1 1/2 lbs. boneless, skinless chicken breast, cut into small cubes
1/2 c. chopped onion
1 c. chicken broth
1 can (4 oz.) chopped green chilies, undrained
1 can (19 oz.) white northern kidney beans
2 green onion stalks, sliced (or enough to garnish)
enough shredded cheese to garnish
Southwest Spice Blend
1 T. garlic powder
1 T. ground cumin
1 T. cilantro leaves1 t. oregano leaves
1/4 t. ground red pepper (less if you don't like it too spicy)
Heat oil in large saucepan over medium-high heat. Add chicken and onions. Enjoy the smell and cook 4-5 minutes.
Stir in broth, green chilies and spice blend. Simmer 15 minutes.
Stir in beans. Simmer 5 minutes. Garnish with green onions and cheese. Serve with warm French bread or homemade cornbread. Makes 4 cups.
Also cooks well in the crock pot!