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Nutrition Facts
Serving Size 1 (610g) Recipe makes 4 servings
Calories 741
Calories from Fat 190		(25%)
Amount Per Serving		%DV
	Total Fat 21.1g	32%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 103mg		34%
Sodium 752mg		31%
Potassium 2021mg		57%
Total Carbohydrate 77.8g		25%
	Dietary Fiber 16.4g	65%
	Sugars 3.3g
Protein 60.7g		121%
detailed view... how is this calculated?

Chili Blanco

Recipe #26001 | 1 hour | 20 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Apr 22, 2002

A football weekend/cold weather family favorite.

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
3 garlic cloves, minced
diced jalapeno peppers
1 (4 ounce) can chopped green chili peppers, drained
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground cayenne pepper
2 (10 1/2 ounce) cans chicken broth
3 cups chopped cooked chicken
3 (15 ounce) cans white beans, drained (I use Great Northern)
1 cup shredded monterey jack cheese

Directions

1
Heat oil in large saucepan over medium-high heat.
2
Add onion and cook until tender.
3
Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
4
Continue to cook and stir until mixture is tender.
5
Mix in chicken broth, chicken and white beans.
6
Simmer 15-20 minutes, stirring occasionally.
7
Remove from heat, stir in cheese until melted.
8
Serve warm with tortilla chips and salad.
9
**We put tortilla chips in bottom of serving bowl, add the chili.
10
Good eating!

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Featured Reviews for This Recipe

From: Kate J

On Nov 4, 2009

This was good, but was missing something for us flavor-wise. Maybe it was because I used cooked dried beans and homemade chicken broth instead of canned. We had to add salt pepper, chili powder and some extra garlic. Thanks, but I'll keep looking for the perfect chicken chili recipe.

0 people found this review helpful

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From: Chef #1411558

On Oct 11, 2009

i made this yesterday and it was DELICIOUS! i think i tripled it, and i am so glad that i did. i did not add the green chili peppers (forgot them at the store) and only did 1/2 of a jalapeno pepper and the zip was perfect for our kids. i also added dried cilantro, as well as cooked down carrots and celery. at the end, i added a can of corn. i will be making this again and again!

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From: FruitLoop

On Oct 2, 2002

This tasted so good to me. I have had something real similar to this at a lodge we go to in southern Missouri. I did as you suggested and served this hot over tortilla chips. I only used 1 finely chopped jalapeno and it was spicy but did not hurt us. I used about 1 1/2 cups of cheese because we like it so much. Thanks for a great hearty recipe.

3 people found this review helpful

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From: Chris from Kansas

On Oct 10, 2005

Very nice flavor for this white chili. I was in a hurry so I made it with canned chicken and used pepper jack cheese, omitting the jalapenos and the cayenne pepper because we are a mild family. This is a quick fix for a fall or winter dinner.

2 people found this review helpful

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