White Chili

Name: White Chili
Ingredients: 1 Tbsp. salad oil; 1 medium onion, chopped; 1 clove garlic, minced; 1 Tbsp. ground cumin; 2 whole large chicken breasts, skinned, boned and cut into 1-inch chunks; 1 (15 to 19 oz.) can white kidney beans, drained; 1 (15 to 19 oz.) can garbanzo beans, drained; 1 (12 oz.) can white corn, drained; 2 (4 oz.) cans chopped green chiles; 2 chicken flavor bouillon cubes; hot pepper sauce; 1/2 lb. Monterey Jack cheese, shredded

12 ingredients

3 steps

Ingredients

1 Tbsp. salad oil
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. ground cumin
2 whole large chicken breasts, skinned, boned and cut into 1-inch chunks
1 (15 to 19 oz.) can white kidney beans, drained
1 (15 to 19 oz.) can garbanzo beans, drained
1 (12 oz.) can white corn, drained
2 (4 oz.) cans chopped green chiles
2 chicken flavor bouillon cubes
hot pepper sauce
1/2 lb. Monterey Jack cheese, shredded

Directions

1

Preheat oven to 350°.
2

In small saucepan over medium heat in hot oil, cook onion, garlic and cumin until onion is tender.
3

In a 2 1/2-quart casserole, combine onion mixture with kidney beans, garbanzo beans, corn, chiles, bouillon and 1 1/2 cups water. Cover casserole and bake 50 to 60 minutes until chicken is tender.