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| White Chicken Chili II |
2 cups chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
2 (15-ounce) cans white beans, drained
1 (14.5-ounce) can chicken broth
2 (4-ounce) cans diced green chilies
2 tablespoons Italian seasoning
4 cups cubed, cooked chicken breast
Shredded Monterey Jack cheese
Picante sauce
Chopped fresh cilantro
Sauté onion and garlic in oil in a 4-quart stockpot until onions are tender.
Stir in beans, chicken broth, chiles and seasoning. Bring to
boil; reduce
heat and simmer 10 minutes.
Stir in chicken; heat through. Garnish each serving with cheese, picante
sauce
and cilantro.
Makes 4 servings.
Recipe by Washington Fryer Commission
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