Preparation:
Fans of Southwestern cuisine will enjoy this version of white chili,
flavored with chopped green chiles and onion, and simmered in a broth
blended with garlic, oregano, cilantro and ground red pepper.
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Procedure: 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.
Stir in 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. Presentation:
Garnish with cheese and sliced green onions. |
