Easy White Chili
1 T. olive oil
1-1/2 boneless chicken breast, diced
1 c. chopped onion
4 cloves garlic, minced
1 (14-1/2 oz) chicken broth
2 t. dried oregano
2 t. cumin
1 t. seasoning salt
1t. cayenne pepper
1 (19 oz) can cannellini beans, drained
1 (15 oz) can great northern beans, drained
1 (4 oz) can diced green chilies, drained
2 c. shredded Monterey Jack cheese
1 c. light sour cream
1. Heat olive oil in large saucepan until hot; add chicken, onion and garlic. Cook until chicken is no longer pink. Stir in chicken broth, oregano, cumin, salt and pepper. Bring to a boil; reduce heat to low. Simmer 15 minutes or until flavors are blended.
2. Add drained beans and chilies; continue cooking until heated through, about 10 minutes. Stir in cheese and sour cream; cook until cheese is melted. Garnish with chopped cilantro, tomatoes, salsa or sour cream.
Even Easier White Chili
Chicken breast strips, pre-cooked (can use seasoned fajita meat) – the amount of what looks good
2 cans of white beans, drained
1 large jar of “Green Chili Stew” found at Central Market (maybe 32 oz)
Sour Cream and cheese
Tear up the chicken breast strips into smaller pieces. Add drained beans. Add green chili stew. Bring to boil and simmer until heated through. Garnish with cheese, sour cream and/or chips.