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Southwestern White Chili
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| 2 tbsp | zesty Italian dressing |
| 1 lb | boneless, skinless chicken breasts, cut into bite size pieces |
| 1 small | onion, chopped |
| 2 cans (15oz each) | white beans, rinsed |
| 1 can (14.5 oz) | chicken broth |
| 1 can (4 oz) | green chiles, undrained |
| 1 tsp | ground cumin |
| 1.5 cups | shredded Mexican cheese |
| 2 tbsp | chopped fresh cilantro |
Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 minutes or until chicken is done, stirring occasionally.
Stir in beans, broth, chilies and cumin. Bring to boil. Simmer on medium-low heat for 10 min., stirring occasionally.
Serve topped with cheese and cilantro.
For spicier chili, add 1/2 tsp ground red pepper (cayenne).
For thicker chili, add cornstarch.
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