White Chicken Chili
★★★★★ 1 vote5
- onions, yellow, medium chopped
- 1/4 tsp
- cayenne pepper
- 1 Tbsp
- cooking oil
- 2 can(s)
- chicken broth or more depending if you want it thicker or want more juice
- garlic gloves, minced(i use minced garlic), it tells on the jar how much to use
- 2 can(s)
- (4 oz each) chopped green chilis(i don't use but just a tiny bit to flavor because we don't like spicy foods, so use however much you want to make it the spicer you want).
- 3 can(s)
- great northern beans (( only use 2) rinsed and drained
- 2 tsp
- ground cumin
- 1 tsp
- oregano, dried
- 1/4 tsp
- ground cloves
- 8 oz
- monterey jack cheese
How to Make White Chicken Chili
- 1This can be done in a crock pot or on the stove depending on if you want to do it quick or take your time. We usually want to eat it right away so I usually cook it on the stove. I have put it in the crock pot if taking it to a church function. It says it yields 2 1/4 qts but you need a big pot especially if you decide to use extra broth or put extra beans or extra chicken. I sometimes put extra chicken and I always put extra broth because my husband likes the extra broth.
- 2Sautee onions until tender, stir in garlic, chilies, cumin, oregano, cayenne pepper and cloves; cook 2-3 min. Add chicken, broth and beans; simmer, uncovered, for about 15 minutes or until chicken is done, remove from heat, stir in cheese until melted - you have to keep stirring until the cheese is all melted or it will stick to the bottom.
Garnish with Sour Cream and Jalapeno peppers (optional)
I like Sour Cream with mine but no Jalapeno peppers - it's whatever someone likes.
- 3I have had to work with this receipe to get it the way we like it. As I have said, it just depends on how spicy someone likes it - you can have it spicy hot or not spicy at all. Not spicy is delicious for us - I'm sure spicy is just as delicious but I can't speak for that part of it. I usually use raw chicken, cut it up and cook in in the broth and I have used cooked chicken. I prefer raw uncooked chicken, or the kind that you can take frozen and cook right from the freezer and cook. A whole frozen chicken is not recommended but boneless breast or some kind of boneless pieces. It takes time to cut it up so it's adviseable to cut it up ahead of time - this is the most time consumming of the whole receipe - otherwise it's a pretty simple soup/chili to make.
- 4It's good served with rice.