Prep 30 mins
Cook 4 hrs
I am not sure of its orgins, but I am trying to find the source.
- 453.59 g white beans, rinsed
- 1419.54 ml chicken broth
- 4.92 ml chicken base
- 2 onions, chopped
- 14.79 ml oil
- 6-8 clove garlic, minced
- 198.44 g diced green chilies
- 19.71 ml ground cumin
- 9.85 ml dried oregano leaves
- 9.85 ml cayenne pepper
- 44.37 ml chopped cilantro
- 946.36 ml diced cooked chicken
- 236.59 ml sour cream
- 709.77 ml shredded monterey jack cheese
- sour cream, to serve
- chopped green onion, to serve
- chopped cilantro, to serve
- chopped tomato, to serve
- Put the chicken stock base, broth, and beans in a large pot (I like my Crock Pot).
- Simmer it for two hours, covered.
- Saute the onions in the oil until they are gently browned.
- Combine the onions with the spices, chicken, and other vegetables, and simmer for another hour or so.
- Add the cheese and sour cream, cooking until the cheese melts in the chili.
- You might want to serve the chili with more sour cream, green onions, diced tomatoes, salsa, cilantro, or cheese.
- The recipe serves about four people, but I always double it, because it tastes even better the second day.
- If you don't use fresh cilantro, you might want to double the amount you use.
- Also, I have found the garlic to be low, but you can tell by my name that I love to cook with garlic.
- It was also great to substitute some of the chicken broth with beer (preferably Mexican), if you add a few shots of tequila for added ummph!
We loved this! Had it last night with a corn pudding recipe off this site. I did sub one can of beef broth and beef bouillon rather than just chicken to get more depth of flavor for my beef eating husband. Cooked my chicken in a little oil and sprinkled with taco seasoning, then sauteed the onion and garlic in the same pan. Had no green chilies, so I had to use a can of Rotel tomatoes, and I think it turned out great! Was a little leary of adding so much cheese and sour cream, but very happy with the results. Will definitely make again. Thanks for sharing the recipe. This is the first chili I've ever made starting with dried beans rather than canned, and it won't be the last... Thanks so much for the recipe!
Best white chili I have ever had! Thick, cheesy, creamy, a tad spicy, tons of flavor and fantastic. Doubled the recipe and will be freezing half of it. Used a little less cheese and sour cream when mixing it in. Sprinkling those two items on top when serving makes up for it. Also, I topped it with diced red instead of green onions. Sauted the garlic for one minute after the onions were brown and added in the chilies and spices and cooked 3 minutes before adding mix to soup pot. Thank you for a great recipe!
We had never heard of a 'white' chili before and stumbled upon this by chance when searching for something else. I can't cope with too much tomato, so this was a great recipe incorporating the normal chili flavours. I also don't like eating beans, but would happily do so with this dish. We gave it 5 as there was nothing we could think of that we would do differently to make it any better. The second time we made it, we used 500gm of pork mince and 500gm of chicken mince and cooked it with the seasonings and onions - you! Thanks Chef Garlic.