Soups and Chili

White Chili
SUBMITTED by John, Mt. Pulaski

1 tablespoon olive oil
4 skinless, boneless chicken breast halves, cubed
1 onion, chopped
1 1/4 cups chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can cannellini beans, drained and rinsed
green onions, chopped
shredded Monterey Jack cheese
sour cream

In a large pot over medium-high heat, cook chicken and onion in olive oil until brown. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 60 minutes. Stir in the beans, and simmer for 15 more minutes. Garnish each bowlful with green onion, shredded cheese and sour cream if desired.





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