White Chicken Chili – Recipe of the Day

White Chicken Chili

White Chicken Chili can be prepared in under an hour, including cooking time – a perfect supper choice after a long busy day.


  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely minced
  • 2 teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • Salt and freshly-ground black pepper, to taste
  • 1 can Ortega™ diced green chills, drained
  • 4 cans white beans, un-drained
  • 4 cups chicken broth
  • 2 cups roasted chicken meat, removed from bones and shredded
  • 1 cup shredded Monterey Jack Cheese


  1. Heat olive oil over medium heat in a large soup pot or Dutch oven.
  2. Add onion and garlic – sauté slowly until soft (about 8 to 10 minutes).
  3. Add cumin, cayenne, salt and pepper – stir well.
  4. Add green chills, chicken broth, shredded chicken, and 2½ cans of beans.
  5. Simmer uncovered 15 minutes.
  6. Place remaining 1½ cans of un-drained beans in blender or food processor to puree.
  7. Add to soup to thicken.
  8. Simmer 5 more minutes.
  9. Remove from heat and stir in cheese until melted.
  10. Serve warm with warn, buttered crusty French bread.

NOTE: Watching your sodium intake? Drain and rinse beans thoroughly. Replace discarded liquid with an equal amount of water. Another option is to not add additional salt to the recipe.


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