3 (4.5 ounce )cans of chopped green chiles,undrained
2 (14 ounce) can of chicken broth-(or fat free, low sodium)
3 (15.5 ounce) cans cannellini beans,rinsed and drained
1 cup (4ounces) shredded monterey jack cheese
1 cup buttermilk-or heavy cream or 1/2 of each
1/2 cup chopped green onion (optional topping)
1/2 chopped cilantro (optional topping)
1 tsp hot pepper sauce
Instructions
heat a large nonstick skellet over medium-high heat. Coat pan with cooking spray. Add chicken to pan, cook 19 minutes or until browned, stirring frequently.
Heat a large dutch oven over medium-high heat. Coat pan wiht cooking spray. Add onion to pan, saute 6 minutes or until tender, stirrign frequently. Add garlic, saute 2 minutes or until tender, stirring frequently. Stir in cumin,dried oregano, and coriander, saute 1 minute.
Stir in chiles, reduce heat to low and cook mo minutes, partically covered. Add the chicken, buttermilk and cannellini beans and broth. Bring to simmer. Cover and simmer 10 minutes longer.
Stir in hot sauce.
Serve with cheese,cilantro and green onions.
Originally Submitted
1/2/2010
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You can add this white chicken chilli recipe to your own private DesktopCookbook.
