Chili Blanco Recipe

Chili Blanco Recipe

  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast halves, chopped
  • 1 1/4 cups chopped onion
  • 2 cloves garlic, minced
  • 2 (15 ounce) cans Great Northern beans, drained
  • 1 (7 ounce) can ORTEGA® Diced Green Chiles
  • 1/2 cup chicken broth
  • 1 tablespoon ORTEGA® Diced Jalapenos
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups SARGENTO® Fancy Shredded Monterey Jack Cheese
  • 1/2 cup sour cream
  1. HEAT vegetable oil in large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.
  2. STIR in beans, chiles, broth, jalapenos, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.
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