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Chili Blanco I

    2 teaspoons ground cumin
    1 teaspoon dried oregano
    1 teaspoon dried cilantro
    1/8 teaspoon cayenne pepper
    1 tablespoon olive oil
    4 boneless, skinless chicken breasts halves, cubed
    1 medium onion, chopped
    6 garlic cloves, finely minced
    2 1/2 cups chicken broth
    1 (7-ounce) can chopped green chilies
    1 (15-ounce) can white beans, rinsed and drained
    3 green onions, sliced for accompaniment
    1/2 cup shredded Monterey jack cheese for accompaniment
   

    In small bowl combine cumin, oregano, cilantro and cayenne. Set aside.
    Heat oil in a Dutch oven or large cooking pot over medium-high heat; add
    chicken and saute until golden, stirring occasionally, about 5 minutes.
    Add onion and garlic; saute until onion has softened, about 3 minutes.
    Add spice mixture and cook for 30 seconds, stirring constantly. Stir in
    chicken broth and green chilies. Simmer for 20 minutes.
    Stir in beans and simmer for about 5 more minutes.
    Ladle chili into bowls and top with cheese and green onions.

    Makes 4 to 6 servings.


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