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White Chili


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  • 1 lb. large white beans
  • 6 cups chicken broth
  • 2 clives garlic (minced)
  • 2 medium onions (chopped)
  • 1 tbsp. oil
  • 2 (4 oz) cans mild green chilies, chopped
  • 2 tsp ground cumin
  • 1 1/2 tsp oregano
  • 1/4 tsp cayenne pepper
  • 4 cups cooked, diced chicken breast
  • 3 cups grated Monterey Jack cheese
  • salsa
  • sour cream



Step 1

Combine beans, broth, garlic and 1/2 of the onions in a large soup pot.

Bring to a boil, reduce heat and simmer until beans are soft (3 hours or more), adding more broth if necessary.

In a skillet, sauté remaining onions in oil until tender. Add chilies, seasonings and mix well. Add to bean mixture. Add chicken and simmer 1 hour.

Serve topped with grated cheese, salsa and sour cream.

Serves 8-10.

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