Mexican White Chili

Name: Mexican White Chili
Ingredients: 1 tablespoon olive oil; 3 medium onions, chopped; 2 garlic cloves, minced; 4 cups cubed cooked chicken or turkey; 2 cans (15 ounces each) cannellini beans, rinsed and drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 2 cups chicken broth; 1 can (4 ounces) chopped green chilies; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; 1/4 cup minced fresh cilantro; Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream

14 ingredients

3 steps

Ingredients

1 tablespoon olive oil
3 medium onions, chopped
2 garlic cloves, minced
4 cups cubed cooked chicken or turkey
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream

Directions

1

In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
2

Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings.
3

Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.