|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 TBSP oil
|
|
1 medium onion, chopped
|
|
1 garlic clove, chopped
|
|
1 tsp ground cumin
|
|
2 large chicken breasts, cut ito 1 inch chunks
|
|
1 15-19-oz can white cannellini, drained
|
|
1 15-19-oz can garbanzo beans, drained
|
|
1 12-oz can white corn, drained
|
|
2 4-oz cans chopped green chiles
|
|
|
|
2 chicken bouilon cubes
|
|
Parsley sprigs for garnish, optional
|
|
1/4 lb jack cheese for garnish, shredded
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Preheat oven to 350°. In a small sauce pan, saute onion, garlis and cumin in the oil.
|
|
|
In a 2 1/2 quart casserole, combine onion mixture with all other ingredients, except parsley sprigs and jack cheese, and 1 1/2 cups water.
|
|
|
Cover and bake for 1 hour.
|
|
|
|
|
Originally Submitted
8/13/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this White Chili recipe to your own private DesktopCookbook.
|