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Spicy White Chili
Meet the Cook: As far as I was concerned, the original version of this dish was fine. But, with a 14-year-old son who can't get enough spice, I added green chilies and other seasonings until I "discovered" a quick and easy chili that he's wild about. -Carlene Bailey, Bradenton, Florida
6-8 Servings
Prep: 20 min. Cook: 15 min.
Ingredients
2 medium onions, chopped
1 tablespoon canola oil
4 garlic cloves, minced
2 cans (4 ounces
each
) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces
each
) chicken broth
4 cups cubed cooked chicken
3 cans (15-1/2 ounces
each
) great northern beans, rinsed and drained
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional
Directions
In a Dutch oven or soup kettle, saute onions in oil until tender.
Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook
and stir 2-3 minutes more. Add broth, chicken and beans; simmer,
uncovered, for 15 minutes.
Remove from the heat. Stir in cheese until melted. Garnish with sour
cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4
quarts).
© Taste of Home 2013
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Spicy White Chili
(continued)
Nutrition Facts:
1 serving (1 each) equals 324 calories, 16 g fat (7 g saturated fat), 87 mg cholesterol, 609 mg sodium, 13 g carbohydrate, 4 g fiber, 31 g protein.
© Taste of Home 2013