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Southwestern White Chili

1 tablespoon Olive oil
1 pound of Boneless skinless chicken breasts
1/2 cup of Onion
1 cup of Chicken broth
4 ounces of Green chiles, chopped
19 ounces of White kidney beans, undrained
Cannellini
1 tablespoon of Garlic powder
1 tablespoon of cumin
1/2 teaspoon of oregano
1/2 teaspoon of cilantro
1/8 teaspoon of ground red pepper

Heat oil and cook chicken 4 to 5 minutes. Remove chicken and cover to keep warm. Add onion to pan and cook 2 minutes. Stir in chiles and spices with broth for 30 minutes. Stir in cooked chicken and beans. Simmer. Garnish with Monterey Jack cheese. Serving size 4

 Posted on Prodigy by Gail Stead. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
 

 

 

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