| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Serve with chopped cilantro and crisp tortilla chips.

White Chili Chicken

2 cups chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
2 (15-ounce) cans white beans, drained
1 (14.5-ounce) can chicken broth
2 (4-ounce) cans diced green chilies
2 tablespoons Italian seasoning
4 cups cubed, cooked chicken breast
Shredded Monterey Jack cheese
Picante sauce
Chopped fresh cilantro

1. Sauté onion and garlic in oil in a 4-quart stockpot until onions are tender.
2. Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat and simmer 10 minutes.
3. Stir in chicken; heat through. Garnish each serving with cheese, picante sauce and cilantro.

Makes 4 servings.

Recipe courtesy of Washington Fryer Commission.