Southwest White Chili
1 tablespoon olive oil
1 pound boneless skinless
chicken breast, cut into cubes.
¼ cup chopped onions
1 cup chicken broth
4 ounce can chopped green
chilies
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon cilantro
1/8 to ¼ teaspoon ground red
pepper
19 ounce can white kidney
beans undrained
shredded
sliced green onions
Heat olive oil in a 3 quart
sauce pan over medium high heat. Add chicken cook for 4 to 5 minutes, Stirring often. Remove chicken with slotted spoon, cover and
keep warm. Add chopped onion to saucepan and cook for 2 minutes. Stir in
chicken broth, green chilies, garlic powder, ground cumin, oregano leaves, cilantro and ground red pepper. Simmer for about 30 minutes.
Stir in cooked chicken and kidney beans and simmer for 10 minutes more. Put
into bowls garnish with cheese and sliced green onions.