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White Chili I

White Chili I

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
LEMONADE63

LEMONADE63

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Cook and drain the pork.
  2. 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.
  3. Remove from heat, and stir in the cheese until melted.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JO GILBERT
38

JO GILBERT

9/15/2003

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 I 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
22

SMC90

12/8/2003

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 double the batch, as this ratio only provided 4 meal size servings.

LINSENEA
20

LINSENEA

1/3/2005

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 green Tabasco. Great with cornbread!

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