Total Time
50mins
Prep 30 mins
Cook 20 mins

This is a great meal for those cold winter nights. We love it. Usually cook on a weekend and eat off of it all weekend long.

Ingredients Nutrition

Directions

  1. Saute chopped yellow onion in olive oil or butter.
  2. Add the beans, cream of chicken soup, chopped green chilis, garlic, chicken broth and chicken.
  3. Add the cumin and oregano and a dash of cayenne pepper.
  4. Bring to a boil, simmer about 20 minutes.
  5. Served topped with gradded monterey Jack cheese or cheddar cheese.
  6. Serve in crusty bread bowls.

Reviews

(7)
Most Helpful

This is a bit different from the white chilli I usually make. But this is great. I made this exactly as stated except that I only used 3 cans of beans. DH, DBIL and I all liked it very much. Thanks for submitting and congratulations on your football will.

MsSally November 10, 2008

I made this for DH and friends watching football today. He is a picky eater and doesn't like new things and loved it!! I used hot chilies and it could have been spicier for our taste... This one is a keeper.

SlimSadie January 05, 2008

What a delicious thick bowl of chili and so easy to make. Oh no! I just remembered I did not put the cream of chicken soup in. LOL Well since it is about half gone now I'll just put in 1 can. I'll report on that later. Yesterday, 11/19 I made this and forgot to add the soup. I corrected my error and added it. I must say, even though I it was tasty with the soup (4 stars), I really liked it best without (which gives it the 5 stars). So I'm letting my 5 stars stand. Made for *1 2 3 Hit Wonders* game

Charlotte J December 27, 2007

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