Chili Blanco Recipe

Name: Chili Blanco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon vegetable oil; 1 onion, chopped; 3 garlic cloves, minced; diced jalapeno pepper; 1 (4 ounce) can chopped green chili peppers, drained; 2 teaspoons ground cumin; 1 teaspoon oregano; 1 teaspoon ground cayenne pepper; 2 (10 1/2 ounce) cans chicken broth; 3 cups chopped cooked chicken; 3 (15 ounce) cans white beans, drained (I use Great Northern); 1 cup shredded monterey jack cheese

Servings: persons

1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, minced
diced jalapeno pepper
1 (4 ounce) can chopped green chili peppers, drained
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground cayenne pepper
2 (10 1/2 ounce) cans chicken broth
3 cups chopped cooked chicken
3 (15 ounce) cans white beans, drained (I use Great Northern)
1 cup shredded monterey jack cheese

1
Heat oil in large saucepan over medium-high heat.
2
Add onion and cook until tender.
3
Mix in garlic, jalapeno, green chile peppers, cumin, oregano, and cayenne.
4
Continue to cook and stir until mixture is tender.
5
Mix in chicken broth, chicken and white beans.
6
Simmer 15-20 minutes, stirring occasionally.
7
Remove from heat, stir in cheese until melted.
8
Serve warm with tortilla chips and salad.
9
**We put tortilla chips in bottom of serving bowl, add the chili.
10
Good eating!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, chopped, 3 garlic cloves, minced, diced jalapeno pepper, and more.

Yes, Chili Blanco falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Blanco

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