Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boneless, skinless chicken 2 cn (15-oz.) White beans, rinsed
-breasts, diced -and drained
1 tb Vegetable oil 1/2 c Chicken broth
1 1/2 c Chopped onions 1 1/2 c Shredded Monterey Jack
2 ts Chopped garlic -cheese (6 oz.)
1 cn (7-oz.) ORTEGA diced green 1/2 c Sour cream
-chiles Additional sour cream,
1 tb (to 2) ORETEGA diced -sliced green onions,
-jalapenos -chopped cilantro and
2 ts Ground cumin -chopped tomatoes (optional)
1/2 ts Dried oregano leaves

In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil
for 5 to 6 minutes or until chicken is done. Remove chicken from pot.

In same pot, over medium-high heat, saute onions and garlic in
remaining oil for 3 minutes. Add chiles, jalapenos, cumin and
oregano; cook for 3 minutes more. Add white beans, chicken broth and
reserved chicken. Heat to a boil; reduce heat. Simmer for 10
minutes. Add cheese and sour cream; cook and stir until cheese melts.
Serve topped with additional sour cream, green onions, cilantro and
tomatoes, if desired.

Nutrition per serving: 365 calories, 17g total fat, 8g saturated
fat, 82mg cholesterol, 545mg sodium.

From: Ortega Pick A Pepper! Recipe Book

Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 10-25-95

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