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Chili Blanco

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Chili Blanco



Ingredients :

  • 1 tablespoon olive oil
  • divided
  • 1 pound skinless
  • boneless chicken breasts
  • diced
  • 1 ½ cups chopped onion
  • 2 teaspoons chopped garlic
  • 1 (7 ounce) can diced green chiles
  • 2 teaspoons ground cumin
  • ½ teaspoon dried oregano leaves
  • 2 (15 ounce) cans white beans
  • rinsed and drained
  • ½ cup chicken broth
  • 1 ½ cups shredded Monterey Jack cheese
  • ½ cup sour cream
  • Methods :

  • Heat 2 teaspoons olive oil in a 4-quart pot over medium-high heat. Saute chicken until no longer pink in the center, 5 to 6 minutes. Remove from the pot.
  • Heat remaining 1 teaspoon oil in the same pot over medium-high heat. Saute onion and garlic for 3 minutes. Add chiles, cumin, and oregano; cook for 3 minutes more. Add chicken, white beans, and chicken broth. Bring to a boil. Reduce heat and simmer for 10 minutes. Add Monterey Jack cheese and sour cream; cook and stir until cheese melts, 3 to 5 minutes.
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