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Spicy White Chili

 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 ServingsPrep: 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).

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Spicy White Chili (continued)

Nutritional 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.