Chili Blanco

• 4 c. diced cooked chicken
• 10 c. chicken broth
• 2 garlic cloves, minced or 1/4 tsp. garlic powder
• 2 medium onions, chopped
• 1 Tbsp. oil
• 2 (4 oz.) cans green chilies, chopped
• 3 c. canned tomatoes, chopped and juice
• 2 tsp. ground comino
• 1 1/2 tsp. oregano
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper (optional)
• salt to taste
• cooked rice (about 2 c.)
• grated Monterey Jack cheese (for garnish)

1. Cook and dice chicken. Make sure you have 10 cups of broth. (When I use chicken breasts or filets instead of a whole chicken, I put chicken bouillon cubes in broth to make it a bit richer.) In a skillet, saute onions in oil until tender. Add chilies, tomatoes, juice and seasonings. Mix thoroughly and cook about 10 minutes. Add to chicken broth. Add chicken and continue to simmer 1 hour. Add cooked rice about 30 minutes before done. Taste for salt. Garnish with grated cheese.

chicken, chicken broth, garlic, onions, oil, green chilies, tomatoes, ground comino, oregano, ground cloves, cayenne pepper, salt, rice, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7253 (may not work)