Tuesday, January 31, 2012

Southwestern White Chili

2 Tbsp. Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
2 cans (15 oz. each) white beans, rinsed
1 can (14-1/2 oz.) chicken broth
1 can (4 oz.) green chiles, undrained
1 tsp. ground cumin
1-1/2 cups Mexican Style Finely Shredded Four Cheese
2 Tbsp. chopped fresh cilantro

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally.

STIR in beans, broth, chilies and cumin. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.

SERVE topped with cheese and cilantro.

For spicier chili, add 1/2 tsp. ground red pepper (cayenne) along with the beans, broth, chilies and cumin.

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