Chili Blanco Recipe | Betty Crocker

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