Chili Blanco II
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breast halves, chopped
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
2 (15-ounce) cans great Northern white beans, drained (3 1/2 cups)
1 (7-ounce) can ORTEGA® Diced Green Chiles (1 cup)
1/2 cup chicken broth
1 to 2 tablespoons ORTEGA® Diced Jalapeños
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 1/2 cups shredded Monterey Jack cheese, (about 6 ounces)
1/2 cup sour cream
- Heat vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink.
- Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
- Stir in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes.
- Stir in cheese and sour cream. Cook just until cheese is melted.
- Makes 6 servings.