Chili Blanco Recipe

Name: Chili Blanco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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
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.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chili Blanco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions