Chili Blanco

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Servings: 4-6
  • About This Recipe

    “A football weekend/cold weather family favorite.”

    Ingredients

  • 1tablespoonvegetable oil
  • 1onion, chopped
  • 3garlic cloves, minced
  • diced jalapeno pepper
  • 1 (4ounce) cans chopped green chili peppers, drained
  • 2teaspoonsground cumin
  • 1teaspoonoregano
  • 1teaspoonground cayenne pepper
  • 2 (10 1/2 ounce) cans chicken broth
  • 3cupschopped cooked chicken
  • 3 (15ounce) cans white beans, drained( I use Great Northern)
  • 1cupshredded monterey jack cheese
  • Directions

  • Heat oil in large saucepan over medium-high heat.
  • Add onion and cook until tender.
  • Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
  • Continue to cook and stir until mixture is tender.
  • Mix in chicken broth, chicken and white beans.
  • Simmer 15-20 minutes, stirring occasionally.
  • Remove from heat, stir in cheese until melted.
  • Serve warm with tortilla chips and salad.
  • **We put tortilla chips in bottom of serving bowl, add the chili.
  • Good eating!
  • Reviews

  • “This tasted so good to me. I have had something real similar to this at a lodge we go to in southern Missouri. I did as you suggested and served this hot over tortilla chips. I only used 1 finely chopped jalapeno and it was spicy but did not hurt us. I used about 1 1/2 cups of cheese because we like it so much. Thanks for a great hearty recipe. “

  • “I made this for dinner last night. My family loved it. The seasonings were wonderful. I only used small amount of chopped jalapeno pepper and it was just right. Thanks for the great recipe. We will have this often.”

  • “Very good – SO immediately asked for this to be put on the recipes-to-make-again list. 🙂 I only used 1/2 of the chicken broth though, as I wanted a drier stew-type thingy this time, and was out of jalapenos (shocking, they’re a staple in this house) so threw in some red pepper flakes instead. Thank you for sharing!”

  • “This was awesome. I made it in a crock pot and used pepper jack cheese instead of monterey.”

  • “I’ve been using this recipe for at least a year now.It is one of our go-to meals.REALLY good.I follow the instructions pretty exactly and add a little extra red pepper for some heat.It’s fun to eat it with tortilla chips too :)Thank you for this recipe!I will be making it for the rest of my life :)”

  • “I made this for a Christmas potluck at work and it couldnt have gone over any better! Everyone loved it and asked for the recipe – wish I could have claimed it as mine! I did make a couple of modifications – since I made this for 20 the recipe conversion wanted 10 tsp of cumin – ahh a bit much I opted for about 6 and that was right on.I also chose to not include the green chilis and jalepenos but instead did poblano peppers (roasted, skinned, deseeded and chopped). Thisis a definate repeat!”

  • “I can’t believe there aren’t more wonderful reviews of this recipe! I love it, it’s a staple and often asked for dinner on our list! I use homemade broth most of the time, and never seem to have left over chicken for it, so I make chicken just for the chili. We cut down the heat, but still leave a nice kick! Goes great with a slice of rustic bread on the side. We take it up deer hunting, it is a nice way to warm up!”

  • “This was a big hit at our house and a nice change to regular chili.Definitely will make again.I made it just as stated and wouldn’t change a thing!”

  • “This was good, but was missing something for us flavor-wise.Maybe it was because I used cooked dried beans and homemade chicken broth instead of canned.We had to add salt pepper, chili powder and some extra garlic.Thanks, but I’ll keep looking for the perfect chicken chili recipe.”

  • “i made this yesterday and it was DELICIOUS!i think i tripled it, and i am so glad that i did.i did not add the green chili peppers (forgot them at the store) and only did 1/2 of a jalapeno pepper and the zip was perfect for our kids.i also added dried cilantro, as well as cooked down carrots and celery.at the end, i added a can of corn.i will be making this again and again!”

  • “I have to review this. I’ve been making it for the last 3 years!!I’ve usually followed the rcipe(although it comes out different each time), and been happy.I have added sour cream or cream cheese to tone down my spicier version for my son.Thanks Di!I have this a a year round KEEPER!”

  • “Really, really good. I will be making this one again!”

  • “Awesome!”

  • “This was a hit at our house.I used left over chicken and instead of the can of green chili peppers, i used one serrano pepper – wow, very spicy, and very tasty!Note, i forgot to add the cheese, but it was still very good (and lower cal.)”

  • “Very nice flavor for this white chili.I was in a hurry so I made it with canned chicken and used pepper jack cheese, omitting the jalapenos and the cayenne pepper because we are a mild family.This is a quick fix for a fall or winter dinner.”

  • “Great recipe!Flavors are wonderful, and I’ve never had a White Chili recipe that I’ve liked until this one!A true keeper recipe.We shifted the broth mixture to a crockpot, then added the chicken and beans and let simmer through for a few hours.Turned out perfectly!Thanks for sharing the recipe!”

  • “OUTSTANDING! I made this as written, using about 1 Tbsp finely diced jalapenos & only 2 cans of white beans. It started out kind of brothy, but it cooked down nicely and was thick & chili-like by the time I added the cheese. Served to friends over for a Sunday dinner, and it got rave rave rave reviews! Thank you! DH already is asking when I’ll make it again, as there were no leftovers :)”

  • “This got rave reviews from my family. I used two fresh jalapeno peppers and canned navy beans. Served it over tortilla chips, just like you recommended. I let everyone sprinkle cheese over their own bowl of chili so they could get as much or as little as they wanted. Great hearty, spicy flavor. Thanks Nurse Di.”

  • “This is yummy!I used leftover garlic roasted chicken and 2 diced jalapenos (seeds and all).I used dried navy and great northern that soaked, seasoned and cooked, about 6 cups.It turned out wonderful, but I think I’m going to do more cheese next time.There’s never too much cheese ;)”

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