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Andersons Sidewalk Cafe White Chicken Chili


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Andersons Sidewalk Cafe White Chicken Chili 0 Picture


  • 2 lbs boneless chicken breasts cooked and shredded (10 filets)
  • 1 jar (3 lbs) Great Northern beans
  • 1 t olive oil
  • 2 jalapeño
  • 1 onions, chopped
  • 2 cloves garlic, minced
  • 2 (4 oz each) chopped mild green chilies
  • 1 t ground cumin
  • 1 1/2 t oregano
  • 1/4 t cayenne pepper
  • 1/2 t salt
  • 8-10 cups chicken broth or stock
  • 3 c shredded monterey jack cheese
  • sour cream (optional)



Step 1

Place chicken in large, saucepan and cover with cold water. Ad a little celery, onion, salt and pepper to the water to make a mild stock. Cook until tender, around 10 mins. Drain and cool, reserving stock. Shred chicken. Drain beans. heath oil in large pot over medium-high heat. Add onions and saute until translucent, about 15 mins. Stir in garlic, chilies, cumin, oregano, cayenne and salt; saute 2 more minutes. Add beans and chicken stock. Brin to a boil. Cook, stirring occassionally, about an hour. Add chicken and 1/12 cups of cheese and reheat well. Serve with cheese, sour cream, salsa and jalapenos (if desired).

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