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Chili Blanco
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Prep Time:
55 minutes
Total Time:
55 minutes
Cozy up with Betty Crocker's winning white chili recipe.
Ingredients:
  • 1 tablespoon olive or vegetable oil
  • 2 medium onions, coarsely chopped (1 cup)
  • 4 cloves garlic, finely chopped
  • 3 teaspoons ground cumin
  • 1/2 to 1 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
  • 1 can (15 to 16 oz) great northern beans, drained, rinsed
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • In a large Dutch oven, heat oil over medium-high heat. Saute onions and garlic for 4 to 5 minutes, stirring often, until onions are softened.
  • Combine the cumin, salt, red pepper, and chicken in the pan. Sauté for 6 to 7 minutes, stirring occasionally, until the chicken is lightly browned.
  • Combine beans, chiles, and broth in the pot. Bring to a boil then simmer on medium-low heat. Cover and cook for 20 to 25 minutes, stirring occasionally until chicken is cooked through. Mix in cheese until melted. Finish by adding in cilantro.

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