Recipe of the Day

Key Food Stores

Stuffed Baked Potatoes

Tip Of The Day

Keep your fresh mushrooms in the refrigerator and cover with paper towel.

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

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

Select All

Add Items to List

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.