White Chili I70 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork.” - by LEMONADE63
Original recipe yields 8 servings
- Cook and drain the pork.
- In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
- Remove from heat, and stir in the cheese until melted.
Amount Per Serving (8 total)
- 384 cal
- 25 g
- 16.3 g
Based on a 2,000 calorie diet
Reviews (70)Rate This Recipe
"I liked the taste of the chili very well, but felt the 4 cups of chicken broth made it too watery, unlike chili and also too salty. If I cook it again I will reduce to 2 cups of chicken broth. Also ..." See moreI found the 2 cups Monterey Jack cheese to be excessive. I would reduce that to 2 cup sprinkled on top just before serving. I think I would add another can of beans to thicken the soup and would not rinse them, but use the broth in the can."
"Excellent!!! And extremely easy. Used ground chicken instead of pork -- also used only one can of broth (14.5oz) and doubled the beans, based on the suggestion of another rater. Next time I'll doubl..." See moree the batch, as this ratio only provided 4 meal size servings."
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