White Chili

White Chili


1 Tbl. Olive Oil
1 Onion, Chopped

3 Cloves of Garlic, Crushed
4 Oz Can Chopped Green Chili
2 tsp. Ground Cumin
1 tsp. Dried Oregano
1/3 tsp. Ground Cayenne
1 15 Oz. Can Diced Tomatoes, Drained
Optional: 4 Oz. Can Jalapeno Peppers (I always add)

2 cans chicken broth
3 Cups Chicken, White Meat (I use 3 chicken breasts seasoned with salt, pepper, and herb(s),
wrapped in foiled, and baked x 25 minutes at 350 degrees and then chopped or shredded)
3 – 15 Oz. Cans White Beans, 2 Drained, 1 Not Drained

2 Cups Shredded Mexican Blend Cheese
8 Oz. Sour Cream


At medium heat, sauté the onion until tender. Add the garlic, Green chili, (optional Jalapeno),
Cumin, oregano and cayenne. Sauté for about another three minutes. Add the chicken broth,
chicken, tomatoes and beans. Simmer for 15 minutes.  Stir in the cheese.

Serve hot a dollop of sour cream.

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