Soups : Fiery White Chili

• 1 pound boneless, skinless chicken breasts
  
• 2 tablespoons all-purpose flour
  
• 2 teaspoons ground cumin, divided
  
• 2 tablespoons vegetable oil
  
• 2 celery stalks, diced
  
• 1 green bell pepper, diced
  
• 1 can (16-ounces) cannellini beans, drained
  
• 1 cup chicken broth
  
• 1 can (4-ounces) chopped green chilies, drained
  
• 1/4 cup lime juice
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon salt
  
• 2 tablespoons chopped fresh parsley
  
• 1/4 cup shredded Monterey Jack cheese, optional
  

Cut chicken breasts into 1/2-inch cubes. In shallow bowl, combine flour and 1 teaspoon cumin; toss chicken in flour mixture. Heat vegetable oil in 4-quart saucepan over medium-high heat. Add chicken; cook until well browned on all sides, stirring frequently. Remove chicken to bowl.

In drippings remaining in saucepan, cook celery and green pepper over medium heat until tender crisp, about 5 minutes. Stir in beans, chicken broth, green chilies, lime juice, TABASCO^® Sauce, salt, remaining 1 teaspoon of cumin and browned chicken. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally. Stir in parsley.

Serve with shredded Monterey Jack cheese, if desired.

Makes 6 servings.