Submitted by: Catherine Oakeson

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Category: Soup/Sandwich
8  Servings


Chili Blanco

1-1/2 tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced, pressed or sliced
3 Chicken breasts cooked and chopped
2 cans chopped mild chiles
1 to 2 tbsp diced jalapenos (more or less)
1-1/2 tsp. ground cumin
2 tsp. oregano flakes (or equivalent fresh)
1 can condensed chicken broth
1 soup can water
1 16 oz. can of Great Northern Beans (if you're ambitious, cook up dried beans)
Salt to Taste
2 cups shredded pepper jack cheese
1/2 c sour cream
Heat the oil in large saucepan. Add onions and garlic. Cook until translucent. Add chicken, chiles, jalapenos, cumin, oregano, broth, water, beans and salt (if desired). Stir well. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Immediately prior to serving, add cheese and sour cream. Cook just until cheese is melted. This recipe reheats very well too! In fact, I think it gets better!