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Southwest White Chili


Thursday, January 01, 2004
Yield: 4 - 6 Servings
2 tbsp. olive oil
1 large onion, chopped
4 garlic cloves, chopped
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. dried oregano
1/2 tsp. cayenne pepper (optional)
1 lb. boneless, skinless chicken breasts, cut into small cubes
2 cans (15 oz. each) cannellini beans, drained and reserve liquid
1 can (15 oz.) whole kernel corn, drained
1 cup chicken broth
1 can (7 oz.) diced green chilies
Juice of 1 lime
Salt and pepper to taste
Chopped fresh cilantro
1/2 cup low-fat sour cream
Grated cheddar cheese
Favorite salsa (optional)

Heat oil in Dutch oven over medium heat. Add onion, garlic and spices. Saute for 5 minutes. Push onion to 1 side of pan. Season chicken with salt and pepper and add to pan. Saute chicken for about 5 minutes.

Drain beans and corn. Reserve bean liquid. Add beans, corn, broth, chilies and some of reserved bean liquid. Simmer until chicken is tender and cooked through about 10 minutes. Season with salt and pepper. Stir in the lime juice, 2 tablespoons chopped cilantro and sour cream. Ladle chili into bowls. Top with grated cheese, additional cilantro and salsa for garnish, if desired. Yield: 4 - 6 servings.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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