White Chili

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

13 ingredients

5 steps

Ingredients

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

Directions

1

About 1 1/2 hours before serving:
2

Preheat oven to 350°.
3

In small saucepan over medium heat in hot salad oil, cook onion, garlic and cumin until onion is tender.
4

In a 2 1/2-quart casserole, combine onion mixture with chicken, white kidney beans, garbanzo beans, corn, green chilies, bouillon and 1 1/2 cups of water.
5

Cover casserole and bake 50 to 60 minutes, until chicken is tender.