Southwest White Chicken Chili

** I made this a week or so ago, and shortly thereafter, before I could post it, got sick.  The original recipe was stolen from somewhere (I can’t remember where anymore), but I made a few changes, that I’ll try to note below.  The recipe is for two, but I was trying to make a bit of a bigger batch. **

1 2 teaspoon garlice powder
1 2 teaspoon ground cumin
1/2 1 teaspoon oregano leaves
1/2 teaspoon cilantro leaves
1/8 1/4 teaspoon ground red pepper
1 tablespoon olive oil
2 medium large-sized boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 1 cup chopped onion
1 can (or 2 cups) 4 cups chicken broth
1 can (4.5 ounces) 1-8 ounce can chopped green chilies
1 2 can (15 ounces) white kidney beans drained and rinsed
Shredded Monterey Jack cheese and sliced green onions for garnish (optional)

Combine garlic powder, cumin, oregano, cilantro, and red pepper in a small dish and stir until well blended.  Set aside.

Heat oil in a large skillet over medium-high heat.  Add chicken cubes and stir-fry from 5 to 8 minutes or until lightly browned.  Add onions and continue cooking for a few minutes, until onion is translucent.  Stir in chicken broth, chilies, and spices.  Simmer over low heat 15 minutes.

Stir in beans and simmer, uncovered, 5 minutes.  If soup is too thick, add 1/2 cup to 1 cup water to desired consistency.  Pour into serving bowls and top with cheese and sliced green onions.


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