White Chili Chicken

  1. 2 cups chopped onion
    2 cloves garlic, minced
    1 tablespoon olive oil
    2 (15-ounce) cans white beans, drained
    1 (14.5-ounce) can chicken broth
    2 (4-ounce) cans diced green chilies
  2. 2 tablespoons Italian seasoning
    4 cups cubed, cooked chicken breast
    Shredded Monterey Jack cheese
    Picante sauce
    Chopped fresh cilantro
  1. Sauté onion and garlic in oil in a 4-quart stockpot until onions are tender.
  2. Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat and simmer 10 minutes.
  3. Stir in chicken; heat through.
  4. Garnish each serving with cheese, picante sauce and cilantro.
  5. Makes 4 servings
  6. Recipe by the Washington Fryer Commission

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