White Chili I

Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together.

Step: 1

Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.

Step: 2

Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.

Step: 3

Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

Per Serving: 357 calories; protein 39.3g; carbohydrates 27.8g; fat 9.7g; cholesterol 81.1mg; sodium 490.1mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.