White Chili - small














1 onion – chopped

3 cloves garlic, crushed

1 can (4-oz) diced jalapeno peppers

2 cans (4-oz each) diced green chile peppers (or use fresh roasted ones, chopped and 2-3 or to taste)

2 tsp – ground cumin

1 tsp – dried oregano

1/4 – 1/2 tsp cayenne pepper

1 qt of chicken broth

3 cups – chopped, cooked chicken (I use a whole roasted chicken)

6 cups cooked white beans

1 cup shredded Monterrey Jack cheese

In  stock pot, put a little butter and oil and saute chopped onions until tender. Mix in garlic, jalapeno and green chile peppers, cumin, oregano, and cayenne pepper. Continue to cook mixture about 5 minutes more, stirring continuously.  Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Spoon into individaul bowls and serve with shredded cheese of your choice as a mix-in.  Good served with tortillas on the side!


(This is a spicy dish.  You may want to use only 1/2 can of jalapenos and use less cayenne pepper. This soup works well with other white meat and even white game meat like pheasant, rabbit, or quail.)


For more savory recipes, click here >>>

Leave a Reply