Southwest White Chili

Ingredients (Serves:6)

1 tablespoon olive oil
1 1/2 lbs. boneless, skinless chicken breast, cubed
1/4 cup onion, chopped
1 can (10 ¾ oz.) chicken broth
1 can (4 oz.) green chilies, chopped and drained
1 teaspoon garlic powder or 1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon cilantro leaves
1/8 teaspoon ground red pepper
1 can (19 oz.) white kidney beans or cannelloni
1 can (19 oz.) white kidney beans or cannelloni beans (can substitute navy beans) — do not drain
Green onions, chopped
Shredded cheddar or other cheese
Sour cream

Instructions

Heat oil in large sauce pan. Add chicken and onion. Cook 4-5 minutes. Add broth, green chilies and spices. Simmer 15 minutes. Stir in beans. Simmer 5 minutes. To serve, garnish with chopped green onions, shredded cheese and sour cream.

Notes

This one I found in the flyer that comes with our electric bill. I love chili, but Susan's not crazy about tomatoes. (They talk back to her.) So I've been looking for an interesting recipe. Not really Chili, but not quite a cassoulet. (Julia Childs just rolled over!) All I know is that I like it. I've made it with italian sausage instead of chicken; boil first, cool, and then cut into round slices to add to the pot. Susan really likes it with corn bread on the side.