White Chili


  • 3 Split chicken breasts (about 1/2 lb)
  • 3 c Water
  • 1 T Olive oil
  • 1 sm Onion, chopped
  • 3 cl Garlic, crushed
  • 1 md Red or yellow bell pepper, chopped
  • 2 Cans Great Northern, Navy or Cannellini beans
  • 1 sm Can chopped green chilis
  • 1 ts Oregano
  • 1 ts Chili powder
  • 1 ts Cumin, ground
  • Cilantro
  • Monterey Jack cheese, shred


  1. Split breasts and use the broth which results. Skin the chicken breasts, but do not bone.
  2. Boil the split breasts in 3-4 cups of water for 40 minutes or until cooked through. Remove the breasts to a bowl to cool.
  3. Continue boiling the broth until reduced to about 2 cups. Set aside. Bone and chop the cooked, cooled chicken into bite-size pieces. Set aside.
  4. In a 3 quart saucepan, sauté onion, red pepper and garlic in the olive oil until onion is translucent. Add chicken broth, beans (1 can drained, 1 can puréed), diced chilis and pre-cooked chicken.
  5. Stir in chili powder, cumin and oregano. Cover and simmer over medium-low heat for at least an hour.
  6. Stir often to make sure the beans are not sticking.
  7. Adjust seasoning and serve, garnished with a a sprig of cilantro and a little Monterey Jack cheese shredded on top.


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