White Chili I

White Chili I

364 Reviews 9 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Dierdre Dee
Recipe by  Dierdre Dee

“Serve with corn bread and salad. If you cube the chicken ahead of time, make corn bread muffins while preparing the chili, and use a bagged salad mix from the produce department, this is a very fast meal to put together.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
  2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
  3. Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

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Reviews (364)

Rate This Recipe
Maine_diner
184

Maine_diner

I have been making a similar version to this for years. One of my favorites. I noticed a lot of reviewers mentioning how thin this chili was. DON'T drain or rinse the beans (even though the recipe tells you to). This will help thicken up your chili. Believe me, it will make a big difference. Not sure why you would rinse canned beans anyway.

MIRANDA
175

MIRANDA

This was so easy and quick to make! I did make a few changes though: it was a little bland, so I added a few more dashes of each spice, used fresh cilantro, 2 cans of great northern beans, and added a bit of flour to thicken. Simmered 5-10 minutes longer than recipe stated. The grocery store didn't have monterey jack cheese, so we used colby jack instead. Served with cornbread. My husband said, 'mmmmmm,' after every bite. Next time, I'll make a double batch so there are more leftovers! Thanks for a fabulous recipe!

S. AUTRY
132

S. AUTRY

This recipe is a good starting point but really needed to be 'kicked-up' a notch. I tweeked it this way: used 3T. olive oil, one chopped purple onion, two cloves of chopped garlic and I added another can of cannellini beans that I had ground to paste in my mini chopper. This really gave the mix the consistancy of chili rather than soup. I used 3 chopped, precooked grilled chicken breast that I bought in my store's freezer section. (Don't knock 'em 'till you've tried them. They're not bad.) A couple of shakes of celery seed, Louisiana red hot and 1/4 cup sherry and...look out! You talk about good!!! This is a great concept recipe but I think you'll be pleased if you take my recommendations.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 39.3 g
  • 79%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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