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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 ORTEGAŽ Diced Green Chiles (1 cup)
    1/2 cup chicken broth
    1 to 2 tablespoons ORTEGAŽ Diced Jalapeņos
    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, jalapeņos, 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.


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