Chili Blanco By Idahoan Recipes

CHILI BLANCO

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.

30-MINUTE CHILI BLANCO

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
• Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes to blend flavors, stirring occasionally.
• Remove from heat. Stir in cilantro. To serve, place 2 tablespoons cheese in each individual soup bowl. Spoon chili over cheese. Top with tortilla chips if desired.

CHILI BLANCO

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!