Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Best Ever White Chili




Source of Recipe


gijane






List of Ingredients



• 2 teaspoons ground cumin
  
• 1 teaspoon dried oregano
  
• 1 tablespoon cilantro
  
• 1 to 4 dashes ceyenne pepper
  
• 1 tablespoon olive oil
  
• 4 boneless, skinless chicken breast halves
  
• 1 onion, chopped
  
• 4 minced garlic cloves
  
• 3 cups chicken broth
  
• 1/4 cup green chiles
  
• 1 (15 ounce) can white beans, drained
  
• 1 cup jalapeno jack cheese, grated
  






Instructions



1. Cube the chicken breast halves. Heat the olive oil and saute chicken until golden. Add the onions and garlic, saute until tender. Add the spices and cook for 30 seconds. Add broth and chilies. Simmer for 15 minutes. Reduce heat and stir in cheese. Stir until melted and well blended. Season to taste. Serve with sour cream, crackers and/or bread.