White Chili Recipe

Name: White Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 to 3 lb. chicken breast; 6 c. chicken broth; 2 Tbsp. olive oil; 2 medium onions, chopped; 8 cloves garlic, chopped; 1 1/2 jalapeno peppers, chopped; 1/2 tsp. ground cinnamon; 1 Tbsp. ground cumin; 1 Tbsp. dried oregano; Tabasco sauce to taste; 1 lb. white beans, soaked overnight; 3 to 4 c. Monterey Jack cheese, shredded

Servings: persons

2 1/2 to 3 lb. chicken breast
6 c. chicken broth
2 Tbsp. olive oil
2 medium onions, chopped
8 cloves garlic, chopped
1 1/2 jalapeno peppers, chopped
1/2 tsp. ground cinnamon
1 Tbsp. ground cumin
1 Tbsp. dried oregano
Tabasco sauce to taste
1 lb. white beans, soaked overnight
3 to 4 c. Monterey Jack cheese, shredded

1
Combine chicken and broth in 6-quart pot.
2
Cook 15 to 20 minutes.
3
Remove chicken from broth and skim off fat.
4
Bone and cube chicken.
5
Saute onions and garlic in olive oil until tender. Add chopped chilies, cumin, Tabasco sauce, oregano and cinnamon. Do this in original pot.
6
Add broth (6 cups should be left) and soaked beans.
7
Cook until beans are done.
8
Add chicken cubes and season to taste.
9
Just before serving, add 1 cup of shredded cheese.

1285

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 2 1/2 to 3 lb. chicken breast, 6 c. chicken broth, 2 Tbsp. olive oil, 2 medium onions, chopped, and more.

Yes, White Chili 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.

White Chili

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