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  • Chicken Chili Monterey

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    Chicken Chili Monterey
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Veg. oil
    • 1/2 c. Minced onion
    • 2 clv garlic, chopped
    • 1 x 3 tsp. Chili pwdr
    • 12 tsp Grnd cumin
    • 1 x 15 ounce can White beans, rinsed and liquid removed
    • 1 x 14 1/2 ounce can Chichen broth reduced sodium
    • 1 3/4 c. Water
    • 4 1/2 ounce can Green chilies, minced
    • 1 1/2 c. Cooked chicken, minced
    • 2 Tbsp. Cilantro or possibly parsley, snipped
    • 2 x 6inch Corn tortillas, cut in bite-size strips
    • 1/4 c. Monterey jack cheese shredded

    Directions

    1. In a large saucepan heat oil over medium heat. Cook and stir the onion and garlic in warm oil about 4 min or possibly till onion is tender; stir in the chili pwdr and cumin. Cook and stir for 1 minute more. Stir in beans, chicken broth, water and chilies. Bring to boiling; reduce heat. Simmer, covered for 10 min, stirring occasionally. Stir in the chicken and cilantro or possibly parsley. Heat through. Top each serving with tortilla strips and cheese.
    2. Makes four 1 1/2 c. servings.

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