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    Southwest White Chili

    Source of Recipe


    1 tbsp olive oil
    1 pound boneless, skinless chicken breast, cut into cubes
    1/4 cup chopped onion
    1 cup chicken broth
    4 oz can chopped green chilies
    1 tsp garlic powder
    1 tsp ground cumin
    1/2 tsp oregano leaves
    1/2 tsp cilantro
    1/8 to 1/4 tsp ground red pepper (to taste)
    19 oz can white kidney beans (cannellini), undrained
    Shredded Monterey Jack cheese (for garnish)
    Sliced green onions (for garnish)

    Heat olive oil in a 3-quart saucepan over medium-high heat. Add
    chicken; cook 4 to 5 minutes, stirring often. Remove chicken with
    slotted spoon, cover and keep warm.

    Add chopped onion to saucepan; cook 2 minutes. Stirin chicken
    broth, green chilies, garlic powder, ground cumin, oregano leaves,
    cilantro, and ground red pepper; simmer for 30 minutes.

    Stir in cooked chicken and kidney beans; simmer for 10 minutes.
    Garnish with cheese and sliced green onions. Makes 4 servings.




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