Chili Blanco Recipe – Gluten Free

Prep: 55 mins – Total: 55 mins

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 (4.5 oz each) 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

Directions

  1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
  2. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  3. Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

This delicious recipe and photos were created by BettyCrocker.com, we simply shared it.

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