white chili - mw
(1 RATING)
Chili - my absolute favorite cold-weather comfort food. I first had White Chili at a Tumbleweed restaurant in Louisville, KY. I was surprised, since it looked like a chicken soup but tasted like chili. I was won over. I searched out several white chili recipes and this is the one I finally developed based on my research.
No Image
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
6 - 8
Ingredients
- CHILI
- 2 pounds chicken meat*
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 cans diced green chilis
- 1 - 1 1/2 tablespoons ground cumin
- 2 teaspoons oregano, dried
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground red (cayenne) pepper
- 4 cans great northern beans (drained, rinsed)
- 6 cups chicken broth
- 2 cups mexican blend shredded cheese
- GARNISHES
- - sour cream, cilantro, green onions (diced), salsa, cheese
How To Make white chili - mw
-
Step 1Cook chicken and shred (or cube). Heat oil in a soup kettle (pot), sauté onion until translucent; add garlic and spices. Add beans and broth.
-
Step 2Bring to a bubble, reduce heat and simmer 35 - 50 minutes. Add chicken, simmer an additional 10 minutes. Stir in cheese until melted then ladle into bowls and serve with garnishes as desired.
-
Step 3*or use a deli rotisserie chicken, shredded or cubed
-
Step 4Slow Cooker: Cook chicken and shred (or cube). Put chicken, onion, garlic, spices, beans and broth into slow cooker liner. Cook on high for 3-4 hours or low for 5-6 hours. Just before serving, add cheese to chili and stir until melted. Ladle into bowls and serve with garnishes as desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Chicken Soups
Category:
Chili
Keyword:
#Slow-cooker
Keyword:
#beans
Keyword:
#tex-mex
Ingredient:
Chicken
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes