This recipe is great for the first really chilly night of fall. This is our friend Barbara Kimmins’ version.
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- 1 pound(s) large white beans
- 6 cup(s) chicken broth
- 2 clove(s) garlic, minced
- 2 medium onions, chopped
- 1 tablespoon(s) vegetable oil
- 1 (four-ounce) can(s) chopped green chiles
- 2 teaspoon(s) ground cumin
- 1 1/2 teaspoon(s) dried oregano
- 1/4 teaspoon(s) ground cloves
- 1/4 teaspoon(s) ground cayenne pepper
- 4 cup(s) cooked chicken (approximately 3 whole breasts)
- 3 cup(s) Monterey Jack cheese
- Fresh salsa
- Sour cream
- Tortilla chips
- Soak beans in water overnight. Combine chicken broth, white beans, garlic and one onion. Simmer for 2-3 hours or until beans are just tender.
- While beans are cooking, cook chicken. Cool and cut into small pieces.
- Sauté remaining onion in oil until transparent. Stir in canned chiles and seasonings. Add to cooked beans. Add chicken and simmer on low for 1 hour.
- Serve with cheese, sour cream, salsa and tortilla chips.
This recipe is a personal recipe added by cwarren51 and has not been tested or endorsed by MyRecipes.
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White Chili Recipe at a Glance
- COURSE: Soups/Stews