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Chili Blanco

6 servings

Chili without beef and tomatoes? It’s possible, and it’s delicious! Chicken breasts, beans, cheese, chiles and sour cream combine to make a hearty stew.

Ingredients

  1 Tbs vegetable oil

  1 lb boneless, skinless chicken breast halves (about 4 total)

  1 1/4 cups chopped onion (1 medium)

  2 cloves garlic

  3 1/2 cups Great Northern white beans (two 15-ounce can)

  7 oz ORTEGA® Diced Green Chiles ( 1 can)

  1/2 cup chicken broth

  1 - 2 Tbs ORTEGA® Diced Jalapeños

  2 tsp ground cumin

  1/2 tsp dried oregano

  1 1/2 cups SARGENTO® Fancy Shredded Monterey Jack Cheese

  1/2 cup sour cream

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Directions

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.

STIR in beans, chiles, broth, jalapeños, 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.