"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Southwest White Chili Recipe

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This recipe for Southwest White Chili, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frances Tullar
Added: Friday, March 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil
1/4 c. chopped onion
1 1/2 lb. boneless, skinless chicken breast, cut into small cubes
1 c. chicken broth
1 can (4 oz) chopped green chilies
1 tsp. garlic powder
1/2 tsp. oregano leaves
1/2 tsp. ground red pepper
2 spring onions, sliced
1 can (19 oz) cannelloni beans, undrained
2 spring onions, sliced
Monterey Jack cheese (grated)

Directions:
Directions:
Heat oil in a large saucepan over medium-high heat. Add chicken and onions. Cook 4-5 minutes. Stir in broth, green chilies, garlic powder, oregano, and pepper. Simmer 15 minutes. Stir in beans. Simmer 5-10 minutes. Serve topped with spring onions and grated Monterey Jack cheese.

Personal Notes:
Personal Notes:
It doesn’t seem that long ago when my boys were young and we were rushing along with all the other parents to get to the sports practices or scout meetings, get homework done and fit a quick, healthy meal into the few hours we had. This is one of our favorite meals that is fairly quick to prepare.

 

 

 

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