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| Chili Blanco II |
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2
cups)
1 (7-ounce) can ORTEGA® Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons ORTEGA® Diced Jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese, (about 6 ounces)
1/2 cup sour cream
HEAT vegetable oil in a large saucepan over medium-high heat.
Add
chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add
onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
STIR in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir
in
cheese and sour cream. Cook just until cheese is melted.
Makes 6 servings.
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