Chili Blanco By Idahoan Recipes

CHILI BLANCO

Chili Blanco image

Warm up with a delicious white chili recipe from the Betty Crocker team chili cook off.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 5

Number Of Ingredients 13

Ingredients

1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
4 cloves garlic, finely chopped
3 teaspoons ground cumin
1/2 to 1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1 can (15 to 16 oz) great northern beans, drained, rinsed
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup shredded Monterey Jack cheese (4 oz)
2 tablespoons chopped fresh cilantro

Steps:

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

Nutrition Facts : Calories 600, Carbohydrate 37 g, Cholesterol 130 mg, Fat 1/2, Fiber 8 g, Protein 57 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 4 g, TransFat 0 g

CHILI BLANCO

Chili Blanco image

Make and share this Chili Blanco recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, minced
diced jalapeno pepper
1 (4 ounce) can chopped green chili peppers, drained
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground cayenne pepper
2 (10 1/2 ounce) cans chicken broth
3 cups chopped cooked chicken
3 (15 ounce) cans white beans, drained (I use Great Northern)
1 cup shredded monterey jack cheese

Steps:

Heat oil in large saucepan over medium-high heat.
Add onion and cook until tender.
Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
Continue to cook and stir until mixture is tender.
Mix in chicken broth, chicken and white beans.
Simmer 15-20 minutes, stirring occasionally.
Remove from heat, stir in cheese until melted.
Serve warm with tortilla chips and salad.
**We put tortilla chips in bottom of serving bowl, add the chili.
Good eating!

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