Tumbleweed White Chili

Tumbleweed Tex Mex Grill Restaurant Recipe

1 tablespoon olive oil
1/2 pound boneless skinless chicken breast, cut into small cubes
1/4 cup onion, chopped
1 cup chicken broth
1 can green chiles, chopped
1 can white beans (kidney, cannelloni or great northern)
2 green onions
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/8 teaspoon red chili pepper flakes
Monterey Jack cheese (optional)
sour cream (optional)

Heat oil in large pan or dutch oven over medium heat. Add cubed chicken, onions and red pepper flakes. Cook for about 5 minutes or until the chicken is done. Stir in broth, green chilis and spices. Simmer for about 15 minutes. Stir in beans and simmer about 5 minutes. Top with green onions, cheese or sour cream. Makes 4 servings.

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