White Chili
- SERVES
- 8
- COOK TIME
- 30 Min
This recipe is always a big hit! Our White Chili recipe mixes delicious flavors with ease and is lighter than a beef chili, so it often tops our list of favorites.
What You'll Need
- 2 onions, chopped
- 1 tablespoon olive oil
- 2 (4.5-ounce) cans chopped green chilies, undrained
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 1/2 teaspoon dried oregano
- Dash of ground red pepper
- 6 cups chicken broth
- 5 cups chopped cooked chicken breast
- 3 (15.8-ounce) cans Great Northern beans, drained
- Salt and pepper to taste
- 3 cups (12 ounces) shredded Monterey Jack cheese with peppers, divided
What to Do
-
In a Dutch oven, cook onions in oil over medium-high heat, stirring constantly, until tender.
-
Add green chilies, garlic, cumin, oregano, and ground red pepper; cook, stirring constantly, 2 minutes.
-
Add chicken broth, chicken, beans, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, uncovered, 10 minutes, stirring often. Stir in 2 cups cheese; cook until cheese melts.
-
To serve, ladle chili into individual soup bowls. Top evenly with remaining cheese and serve immediately.
Notes
-
Serve with sour cream, salsa, and chopped fresh parsley or cilantro, so everyone can fix theirs the way they like it best!
- If you enjoyed this recipe, check out our free eCookbook, World's Best Chili Recipes: 21 Easy Chili Recipes Everyone Will Love.
