Southwest White Chili Recipe

A special spice blend, chicken, cannellini beans and Monterey Jack cheese make this Southwest chili "white".
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  • 1 teaspoon McCormick® Garlic Powder
  • 1 teaspoon McCormick® Cumin, Ground
  • 1/2 teaspoon McCormick® Oregano Leaves
  • 1/2 teaspoon McCormick® Cilantro Leaves
  • 1/8 teaspoon McCormick® Red Pepper, Ground
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless skinless chicken breast halves, cut into 1/2-inch cubes
  • 1/4 cup chopped onion
  • 1 cup chicken broth
  • 1 can (4 1/2 ounces) chopped green chiles
  • 1 can (19 ounces) white kidney beans (cannellini), undrained
  • 1 cup shredded Monterey Jack cheese (optional)
  • 2 sliced green onions (optional)
10 mins
25 mins
1. Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl. Set aside.

2. Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes.

3. Stir in beans; simmer, uncovered, 5 minutes. Top with cheese and sliced green onions, if desired.
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Nutrition (per serving)
Calories: 283 Calories
Fat: 7 Grams
Protein: 37 Grams
Cholesterol: 87 Milligrams
Carbohydrates: 18 Grams
Sodium: 591 Milligrams
Fiber: 6 Grams

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