1 (4 oz) can diced green chili (hot or mild) she uses one of each
2 tsp garlic powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp dried cilantro
1/8 to 1/4 caynne pepper
1 ( 15 oz) can great northern beans ( when I double I use 3 cans)
2 oz shredded monterey jack cheese
Instructions
Heat oil in large saucepan over med-hi heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender. (I normally cook the chicken in the morning and add it to onions once they are done)
Stir in the chicken broth, green chilis, garlic powder, cumin oregano, cilantro and cayenne pepper. Reduce heat and simmer for 15 minutes.
Stir in the beans (do not drain or rinse) and simmer for 5 more minutes or until chicken is no longer pink and juices run clear. Garnish with shredded cheese.
I always double for left overs.
Originally Submitted
7/19/2011
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