Yummy Chili Blanco Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 pound skinless, boneless chicken breast halves, chopped
<br>- 1 1/4 cups chopped onion
<br>- 2 cloves garlic, minced
<br>- 2 (15 ounce) cans Great Northern beans, drained
<br>- 1 (7 ounce) can ORTEGA® Diced Green Chiles
<br>- 1/2 cup chicken broth
<br>- 1 tablespoon ORTEGA® Diced Jalapenos
<br>- 2 teaspoons ground cumin
<br>- 1/2 teaspoon dried oregano
<br>- 1 1/2 cups SARGENTO® Fancy Shredded Monterey Jack Cheese
<br>- 1/2 cup sour cream
<br><p></p>Directions
<br>step 1: HEAT vegetable oil in large saucepan over medium-high heat.  Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink.  Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
<br>step 2: STIR in beans, chiles, broth, jalapenos, cumin and oregano.  Bring to a boil.  Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes.  Stir in cheese and sour cream.  Cook just until cheese is melted.
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Ingredients
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken breast halves, chopped
- 1 1/4 cups chopped onion
- 2 cloves garlic, minced
- 2 (15 ounce) cans Great Northern beans, drained
- 1 (7 ounce) can ORTEGA® Diced Green Chiles
- 1/2 cup chicken broth
- 1 tablespoon ORTEGA® Diced Jalapenos
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 1/2 cups SARGENTO® Fancy Shredded Monterey Jack Cheese
- 1/2 cup sour cream

Directions
step 1: HEAT vegetable oil in large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
step 2: STIR in beans, chiles, broth, jalapenos, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.

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