Chili Blanco II

  1. 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)
  2. 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
  1. 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.
  2. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
  3. 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.
  4. Stir in cheese and sour cream. Cook just until cheese is melted.
  5. Makes 6 servings.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases