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