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White Chili Chicken

    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 tablespoons Italian seasoning
    4 cups cubed, cooked chicken breast
    Shredded Monterey Jack cheese
    Picante sauce
    Chopped fresh cilantro

    Sauté onion and garlic in oil in a 4-quart stockpot until onions are tender.
    Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat
    and simmer 10 minutes.
    Stir in chicken; heat through. Garnish each serving with cheese, picante
    sauce and cilantro.

    Makes 4 servings

    Recipe by the Washington Fryer Commission

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