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Two main-dish servings. “A special spice blend, chicken, Cannelleni beans, and Monterey Jack cheese make this Southwest Chili “white.” Prep time 10 minutes, cook time 25 minutes.
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/2 teaspoon cilantro leaves
1/8 teaspoon ground red pepper
1 tablespoon olive oil
2 medium-sized boneless, skinless chicken breasts, cut into 1/2-inch cubes*
1/4 cup chopped onion
1 can (or 2 cups) chicken broth
1 can (4.5 ounces) chopped green chilies
1 can (15 ounces) white kidney beans (Cannellini) drained and rinsed
Shredded Monterey Jack cheese and sliced green onions for garnish (optional)
Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended. Set aside.
Heat oil in a large skillet over medium-high heat. Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned. Add onions and continue cooking for a few minutes, until onion is translucent. Stir in chicken broth, chilies, and spices. Simmer over low heat 15 minutes.
Stir in beans and simmer, uncovered, 5 minutes. If soup is too thick, add 1/2 cup to 1 cup water to desired consistency. Pour into serving bowls and top with cheese and sliced green onions.