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| Chili Blanco I |
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
4 boneless, skinless chicken breasts halves, cubed
1 medium onion, chopped
6 garlic cloves, finely minced
2 1/2 cups chicken broth
1 (7-ounce) can chopped green chilies
1 (15-ounce) can white beans, rinsed and drained
3 green onions, sliced for accompaniment
1/2 cup shredded Monterey jack cheese for accompaniment
In small bowl combine cumin, oregano, cilantro and cayenne.
Set aside.
Heat oil in a Dutch oven or large cooking pot over
medium-high heat; add
chicken and saute until golden, stirring
occasionally, about 5 minutes.
Add onion and garlic; saute until onion has softened, about 3 minutes.
Add spice mixture and cook for 30 seconds, stirring constantly. Stir in
chicken
broth and green chilies. Simmer for 20 minutes.
Stir in beans and simmer for about 5 more minutes.
Ladle chili into bowls and top with cheese and green onions.
Makes 4 to 6 servings.
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