Southwest White Chili

I got a couple of request for the recipe for my White Chili after the office holiday party, so here it is, with help from the good folks at McCormick & Co.

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried cilantro
• 1/8 teaspoon crushed red pepper
• 1/2 teaspoon hickory smoked salt, optional
• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes (I've also used ground chicken and this year I used 1/2 chicken and 1/2 pork)
• 1 chopped onion
• 1 chopped green pepper
• 1 cup chicken broth
• 1 can (4.5 ounces) chopped green chiles
• 1 can (19 ounces) white kidney beans (cannellini)
• 1 cup shredded monterey jack cheese, optional
• 2 sliced green onions, optional

Directions

1. Combine garlic, cumin, oregano, cilantro, salt and red pepper in a small dish and stir until well blended. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add chicken and cook 4 - 5 minutes, stirring. Remove chicken from pot with a slotted spoon, set aside.
3. Add onions and green peppers to pot; cook 5 minutes, stirring.
4. Stir in chicken broth, chiles and spices. Simmer uncovered over low heat for 30 minutes.
5. Stir in beans and chicken and simmer, uncovered, 5 minutes. Top with cheese and sliced green onions, if desired.

Serves 4
Calories: 242, Fat: 6 g, Cholesterol: 61 mg, Sodium: 587 mg, Carbohydrates: 17 g, Fiber: 5 g, Protein: 30 g