White Chili I

70 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

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
384 cal
19%

Fat
25 g
39%

Carbs
16.3 g
5%

Based on a 2,000 calorie diet

Reviews (70)

Rate This Recipe

JO GILBERT

Sep. 15, 2003

"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."

SMC90

Dec. 8, 2003

"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."

LINSENEA

Jan. 3, 2005

"This was a big hit at our New Year's Eve bash - but as written is a little bland. We used 1.5X spices, added salt and white pepper, and used a little less broth, then added a couple of dashes of gree..." See moren Tabasco. Great with cornbread!"

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