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Soups

White Chili

Shredded chicken simmered with white beans, green chilies, cumin and cayenne, then finished with Monterey jack and sour cream.

Not this recipe — add a photo of yours.Photo: Badagnani (CC BY 3.0, via Wikimedia Commons)

Source
Dianne McKellips

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Ingredients

  • 2-3 chicken breasts
  • 6 cups chicken broth
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon oil
  • 2 medium onions, chopped into small pieces
  • 6-8 cloves garlic, crushed
  • 8 ounces green chilies, diced
  • 3-4 (16 ounce) cans white beans with juice (navy or great northern)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons cayenne
  • 2 teaspoons oregano
  • 2-3 cups Monterey jack cheese, grated
  • 1 cup sour cream

Directions

  1. Cook the chicken in the broth and bouillon granules until it can be deboned or shredded. Take it out of the broth and debone; cool the broth a bit and skim off the fat.
  2. Saute the onions in oil.
  3. Combine all ingredients but the cheese and sour cream in a large bowl.
  4. Heat through and serve. Before serving, add the cheese and sour cream. Garnish with tomatoes, green onions, sour cream, or cheese.

Notes

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