This is a recipe my cousin, Amber Bobbitt, sent me and it looks really good. She lives in California and she said it is a family favorite at her house. I love white chili because it somehow seems like a lighter dish than the traditional red chili – which I also love. White chili is good for this time of year when it isn’t cold anymore, but it hasn’t gotten hot yet! Amber says she serves it with Jalapeno Cheddar Cornbread Muffins ala Amber – I’ll post the recipe tomorrow!
1 Tbsp Olive Oil
1 lb boneless, skinless Chicken breast, cut into cubes
½ cup Onion, chopped
1 cup Chicken Broth
1 (4oz) can chopped Green Chilies
1 tsp Garlic Powder
1 tsp ground Cumin
½ tsp Oregano
½ tsp Cilantro
¼ tsp ground Red Pepper (Cayenne)
1 (19 oz) can White Kidney Beans (Cannelloni), undrained
Monterey Jack cheese, shredded (optional garnish)
Green Onions, sliced (optional garnish)
Heat olive oil in a 3-quart saucepan over medium-high heat. Add chicken; cook 4-5 minutes. Remove chicken, cover and keep warm.
Add chopped onions to saucepan. Sauté for 2 min. Stir in other ingredients, except the chicken and kidney beans and optional garnishes.
Simmer for 30 min. Then add chicken and kidney beans. Simmer for 10 min. and serve in bowls with garnish (optional).