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 pound chicken breasts; 1 tablespoon vegetable oil; 1 1/2 cups onions chopped; 2 teaspoons garlic chopped; 1 can green chili peppers diced; 2 teaspoons cumin ground; 1/2 teaspoon oregano dried; 2 cans white beans rinsed, drained; 1/2 cup chicken broth; 1 1/2 cups monterey jack cheese shredded; 1/2 cup sour cream

Servings: persons

1 pound chicken breasts
1 tablespoon vegetable oil
1 1/2 cups onions chopped
2 teaspoons garlic chopped
1 can green chili peppers diced
2 teaspoons cumin ground
1/2 teaspoon oregano dried
2 cans white beans rinsed, drained
1/2 cup chicken broth
1 1/2 cups monterey jack cheese shredded
1/2 cup sour cream

1
In a 4-quart pot, over medium heat, saute chicken in 2 teaspoons oil for 5 to 6 minutes or until chicken is done.
2
Remove chicken from pot.
3
In same pot, over medium-high heat, saute onions and garlic in remaining oil for 3 minutes.
4
Add chiles, jalapenos, cumin and oregano; cook for 3 minutes more.
5
Add white beans, chicken broth and reserved chicken.
6
Heat to a boil; reduce heat.
7
Simmer for 10 minutes.
8
Add cheese and sour cream; cook and stir until cheese melts.
9
Serve topped with additional sour cream, green onions, cilantro and tomatoes, if desired.

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 11 ingredients. The key ingredients include: 1 pound chicken breasts, 1 tablespoon vegetable oil, 1 1/2 cups onions chopped, 2 teaspoons garlic chopped, 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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