Mexican - Spanish, Poultry, Soups and Stews

Chicken Chili Monterey

  • 1 Tablespoon Cooking oil
  • 1/2 cup Chopped onion
  • 2 cloves Garlic, minced
  • 1 - 3 teaspoons Chili powder
  • 12 teaspoon Ground cumin
  • 1 15 oz can White beans, rinsed and drained
  • 1 14 1/2 oz can Chichen broth reduced sodium
  • 1 3/4 cups Water
  • 4.5 oz can Green chilies, chopped
  • 1 1/2 cup Cooked chicken, chopped
  • 1 to 2 tablespoons Cilantro or parsley, snipped
  • 2 6inch Corn tortillas, cut in bite-size strips
  • 1/4 cup Monterey jack cheese shredded

    • In a large saucepan heat oil over medium heat. Cook and stir the onion and garlic in hot oil about 4 minutes or until onion is tender; stir in the chili powderand cumin. Cook and stir for 1 minute more. Stir in beans, chicken broth, waterand chilies. Bring to boiling; reduce heat. Simmer, covered for 10 minutes, stirring occasionally. Stir in the chicken and cilantro or parsley. Heat through. Top each serving with tortilla strips andcheese.

    Makes four 1 1/2 cup servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!