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Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.
Calories 369cal Total fat 10g Cholesterol 81mg Sodium 802mg
Carbohydrates 29g Fiber 6g
This recipe has been added to the following public cookbooks:
VICKI'S RECIPES,
Chicken recipes,
Sheila's Favorites,
Cheryl Mason,
Kathy Kooks
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | Kcinftl
07/19/07 12:00 AM | White Chili IVery Good, but a little thin. So I used 2 cans of beans and pureed the 2nd can. Also added a little extra cilantro. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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