Chili Blanco

 

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

• 1 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.
• 2 Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
• 3 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.