White Chicken Chili
Serve your family with this chicken chili made with Old El Paso® green chiles, Progresso® broth and beans – a tasty Mexican dinner that’s ready in 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.progresso.com.
Cooking tools:
- Dutch oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Can opener
- Grater
- Soup bowl
- Spoon
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 5 1/4 cups Progresso™ chicken broth (from two 32-oz cartons)
- 2 cans (15 oz each) Progresso™ cannellini beans, drained
- 2 cans (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon ground cumin
- Dash ground red pepper (cayenne), if desired
- 1 1/2 cups shredded Monterey Jack cheese (6 oz)
- Chopped fresh cilantro, if desired
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