White Chili

• 4 or 5 boneless, skinless chicken breasts, cooked and cubed
• 1 Tbsp. oil (olive or salad)
• 1 medium onion, chopped
• 1 tsp. oregano
• 1 tsp. coriander
• 1 tsp. cumin
• 2 cloves garlic, chopped
• 1 can navy beans, drained
• 1 can white kidney beans, drained
• 1 can white Shoepeg corn, drained
• 4 oz. can green chiles
• 2 chicken bouillon cubes, dissolved in 1 1/2 c. hot water
• dash of Tabasco sauce (optional)
• 1/2 lb. shredded Monterey Jack cheese

1. Preheat oven to 350u0b0.
2. In small saucepan, over medium heat, saute in oil the onion and garlic.
3. Add seasonings (cumin, coriander and oregano).
4. In 2 1/2-quart casserole, add beans, corn, onion garlic mixture and the cubed chicken. Add bouillon and cheese. Cover and bake 50 to 60 minutes.

chicken breasts, oil, onion, oregano, coriander, cumin, garlic, navy beans, white kidney beans, white shoepeg corn, green chiles, chicken bouillon cubes, tabasco sauce, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162176 (may not work)