Chili Blanco

By trf0ster

Ingredients

• 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 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

Details

Servings 5
Preparation time 55mins
Cooking time 110mins
Adapted from bettycrocker.com

Preparation

Step 1

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.