White Chicken Chilli

December 2, 2008 at 8:10 pm 1 comment

I have made this chilli a couple of times now. To me, this is more of a soup than a chilli, but it has a great flavor — and is a bit spicy! I can’t eat very much because of the cayenne, but my husband (the spice-a-holic) loved this stuff.


White Chicken Chilli
1 Tbsp vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 4 oz can diced jalepeno peppers
1 4 oz can chopped green chile peppers
2 tsp ground cumin
1 tsp oregano
1 tsp ground cayenne pepper
28 oz chicken broth
3 Cups cooked chicken 
3 15 oz cans white beans 
1 Cup shredded cheese (I used cheddar), but monterey jack would  be good also.

Heat the oil in a stockpot over medium-low heat. Slowly cook the onion until tender. Mix in the garlic, jalepenos, green chili peppers, cumin, oregano, and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken, and white beans. Simmer 15 minutes, stirring occasionally.

Source: Allrecipes


Entry filed under: main dish, Soup/Stew.

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1 Comment Add your own

  • 1. joelen  |  December 2, 2008 at 11:21 pm

    I love chicken chili recipes since my husband can’t eat beef. Thanks so much for sharing!

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