Taste of Home
Mexican White Chili
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 8 servings (2 quarts).
White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. —Shari Meissner, Chester, Montana
Ingredients
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1 tablespoon olive oil
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3 medium onions, chopped
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2 garlic cloves, minced
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4 cups cubed cooked chicken or turkey
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2 cans (15 ounces each) cannellini beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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2 cups chicken broth
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1 can (4 ounces) chopped green chiles
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2 teaspoons ground cumin
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1/2 teaspoon dried oregano
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1/4 teaspoon cayenne pepper
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1/4 teaspoon salt
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1/4 cup minced fresh cilantro
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Optional toppings: Corn chips, shredded Monterey Jack cheese and sour cream
Directions
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1.
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
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2.
Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chiles and dry seasonings.
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3.
Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.
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