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White Chili
1 Tbsp olive oil
1 1/2 lb boneless, skinless chicken
1/4 cup chopped onion
1 cup chicken broth
1 can (4 oz) chopped green chilies
1 can (19 oz) whit kidney beans (undrained)
2 green onions, sliced
1 tsp garlic
1 tsp cumin
1/2 tsp oregano
1/2 tsp cilantro
1/2 tsp ground red pepper

Heat oil in large saucepan over medium heat. Add chicken and onions, cook 4-5 minutes. Stir in broth, green chilies and spices; simmer 15 minutes. Stir in beans. Simmer 5 minutes. Top with onions, garnish with Monterey Jack cheese if desired. Makes 4 cups.