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Spicy White Chili

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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    8 servings (2-1/4 quarts)

Ingredients

  • 2 medium onions, chopped
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 2 cans (4 ounces each) chopped green chiles
  • 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 shredded Monterey Jack cheese
  • Optional: Sour cream and sliced jalapeno peppers

Directions

  • 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.
  • 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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Reviews

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Average Rating:
  • jmkasprak
    Aug 29, 2019

    It is nice and easy as written, and can be modified easily. I used 3 cans of different white beans for variety, and fresh peppers with different heats in place of canned, which I sauteed with the onions. Delicious.

  • Tiffany
    Jul 21, 2019

    Easy and delicious! I used Cannellini beans. My hubby can be a little picky, and it was a hit!

  • shapeweaver
    Jul 25, 2016

    On 7/24 ,I made this recipe for mine and my SO's dinner.I did do a few changes , I just used 1 can of green chilies,homemade chicken broth, and cutting back the cumin to 1 1 /2 teaspoons. Then proceeded on with the recipe. As with most chili recipes,the longer you let them simmer the better they taste. So I let this simmer for 1 1/2 hours and right before serving the cheese was added. We both thought it was just o.k.. Thanks for sharing. " Keep Smiling :) "

  • jynxxmartin
    Oct 29, 2015

    This was absolutely flavorful and delicious! It was a hit with my family. The addition of shredded cheese & sour cream took this recipe over the top. I substituted the chicken with ground turkey & omitted the green chilies and jalapeno peppers. So that the meat was flavored well, I seasoned it with seasoning salt, black pepper, garlic powder, onion powder, and lots of celery flakes. I also thickened the soup a little. The only other change was I used the shredded cheese mixture of monterey jack/ cheddar. I'm a fan. Thank you.

  • VictoriaElaine
    Aug 3, 2015

    Great flavor with just the right amount of spice. I reduced the northern beans to 2 cans and reduced the cloves to 1/8 teaspoon. Really loved the combination of the green chilis & cheese.

  • Simplegardener
    Oct 21, 2014

    Thank you for posting this recipe.

  • Mrskelly
    Oct 29, 2013

    Absolutely delicious! I used mild green chiles (as recipe didn't indicate mild or hot) and used a warm rotisserie chicken from the grocery store to cut up for the soup. I also used olive oil instead of canola oil simply because I don't like the taste of canola. Did not use jalapenos. I halved the recipe as I generally cook for only 2-3 people, but other than that I made it exactly as the original recipe. So incredibly easy and delicious!! Definitely garnish with a dollop of sour cream. Yum!

  • Ooolookafly
    Feb 5, 2013

    No comment left

  • connieludwig
    Mar 27, 2012

    No comment left

  • mojomo
    Dec 8, 2011

    EXCELLENT!!!!! This chili is the best. Not to hot. I only used 1 can of chilies and put in a package of Taco seasoning...FANTASTIC~~~~