Thursday, February 5, 2009

White Chili

1 T. olive oil
2 med. onions, chopped
1 clove garlic, minced
2 (4 oz.) cans diced green chilies
4 chicken breasts, cooked and chopped or shredded
2 tsp. cumin
1/4 tsp. cayenne pepper
1 1/2 tsp. oregano
3 (15 oz.) cans white beans (DO NOT DRAIN)
5 c. chicken broth
3 c. grated Monterey Jack cheese

In a small frying pan, heat oil and add onions and garlic. Saute' until the onions are tender. Add the 2 cans of diced green chilies and heat through. Add the cumin, cayenne, and oregano and simmer for 5 minutes or so to blend flavors. In a large soup pot, add undrained beans, chicken broth and chicken and heat. Add the onion mixture and heat throughout. Add the cheese and heat until all of the cheese melts. Serve in bowls and, if desired, top with tortilla chips, more cheese, tomatoes, and guacamole.

This is so stinkin good!!! Homemade corn tortilla chips are really good to top it with. To make the chips, cut some yellow corn tortillas into stips (like cafe rio chips on their salads). Then put them in a frying pan into already hot olive oil. Fry them til they are crispy. Put onto paper towells, salt with kosher salt and put them into the chili with guacamole and tomatoes. SOOOO good!!!


  1. mmmm. I am going to the store to get the stuff for your soup! Thanks, Kate.

  2. Katie, your recipes are so exotic-looking. I bet your husband loves coming home to find out what exciting thing you've made for dinner. (And to see you and the little-un, too...)

  3. I made this for dinner tonight and it was SO YUMMY!!!! It was the perfect dinner for hubby after a day of skiing. Thanks Katie!

  4. could you use a bag of white beans soaked over night, in place of the 3 cans? i love white chili and this looks so yummy!!

  5. So I hope you don't mind Katie, I took the liberty of adding my photo when I made this soup. I'm hoping to get photos for most of the posts here, visuals are so motivating for me.
    I made this soup and it was indeed delish. I only made half a batch, with 2 cans of beans and 1/2 lg. onion, and some left over rotisserie chicken I had. It was plenty for our little fam. We topped it with a dollop of sour cream, cherry tomatoes, cheese and chips. Yum!

  6. We had this tonight and it was great! We also did a half batch and I didn't use the cayenne pepper (wimp for hot things...). I also didn't use as much chicken broth because Ryan likes his soup chunky.