Chili Blanco Recipe #26001
A football weekend/cold weather family favorite.
1 hour | 20 min prep
SERVES 4 -6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- diced jalapeno pepper
- 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
- Heat oil in large saucepan over medium-high heat.
- Add onion and cook until tender.
- Mix in garlic, jalapeño, green chile peppers, cumin, oregano, and cayenne.
- Continue to cook and stir until mixture is tender.
- Mix in chicken broth, chicken and white beans.
- Simmer 15-20 minutes, stirring occasionally.
- Remove from heat, stir in cheese until melted.
- Serve warm with tortilla chips and salad.
- **We put tortilla chips in bottom of serving bowl, add the chili.
- Good eating!
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5 stars