Ingredients
- 1 tablespoon vegetable oil
- 2 medium onions, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 3 cups chicken broth
- 2 tablespoons chopped fresh cilantro or 1/2 teaspoon ground coriander
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon red pepper sauce
- 1/4 teaspoon salt
- 11-ounce can white shoepeg or whole kernel corn, drained
- 15-to 16-ounce can great northern beans, drained
- 15-to 16-ounce can butter beans, drained
- 2 cups chopped cooked chicken breast
Directions
Heat oil in 4-quart Dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender.
Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer until hot.
Makes 6 servings.
Nutrition information per 1-1/3 cup serving: 320 cal., 6 g fat (1 g saturated fat), 40 mg chol., 940 mg sodium, 46 g carbo., 31 g pro.
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Submitted 6/13/05.
Source: Internet/The Associated Press
Submitted By: Marlen
matchlessm@aol.com
White Chili