Chili Blanco
"Try a two-bean white chicken chili recipe from the Pillsbury Test Kitchens Chili Cook-Off...."
INGREDIENTS
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1 tablespoon olive or vegetable oil
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2 medium onions, coarsely chopped (1 cup)
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4 cloves garlic, finely chopped
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3 teaspoons ground cumin
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1/2 to 1 teaspoon salt
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1/8 teaspoon ground red pepper (cayenne)
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2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
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1 can (15 to 16 oz) great northern beans, drained, rinsed
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1 can (15 oz) Progresso® cannellini beans, drained, rinsed
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2 cans (4.5 oz each) Old El Paso® chopped green chiles
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2 cups Progresso® chicken broth (from 32-oz carton)
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1 cup shredded Monterey Jack cheese (4 oz)
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2 tablespoons chopped fresh cilantro
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