Title: Southwestern White Chili
Categories: Tex-mex, Chicken, Lo/no-fat
Yield: 4 Servings

1 tb Olive oil
1 lb Boneless skinless chicken
Br
1/2 c Onion
1 c Chicken broth
4 oz Green chiles -- chopped
19 oz White kidney beans --
Undraine
Cannellini
1 tb Garlic powder
1 tb Cumin
1/2 ts Oregano
1/2 ts Cilantro
1/8 ts Ground red pepper

Heat oil and cook chicken 4 to 5 minutes. Remove chicken and cover to keep
warm. Add onion to pan and cook 2 minutes. Stir in chiles and spices with
broth for 30 minutes. Stir in cooked chicken and beans. Simmer. Garnish
with Monterey Jack cheese. Posted on Prodigy by Gail Stead.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini