When my mom stays with my kids, this is one of the recipes that my kids always request. Unfortunately, when I get home there is never any left! So I had to make some myself! I decided to whip up a big batch of it for New Year’s Day. It was really cold here, and the boys were lounging watching football. It hit the spot!
I will tell you that my mom never made this when we were kids. I am really not sure who she got the recipe from, my guess is a friend at work, but it really is a delicious alternative to traditional red chili!
It’s flavored with cilantro and green chilies, and is filled with Great Northern Beans. I had gotten a deal on some chicken breasts at the store, and cooked them in chicken stock and shredded them. I used them to make a few recipes, keeping batches of what I needed in the freezer. This is a great recipe for left over chicken, or you could buy Rotisserie chicken and shred that if you prefer dark and white meat.
It simmers in the stock and spices, and the cheese and sour cream are added at the end. It’s topped with green onions when served. Mom tops hers with tortilla strips, but I didn’t have any at the time.
So, give it a whirl. See how you like it. If you love soups and chili like we do, I have LOTS of recipes to share. Keep scrolling to see more!
- Olive Oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 5 cups cooked chicken, shredded
- 2 (4oz) cans green chilies, drained
- 1 large jalapeno pepper, seeds removed, chopped
- 3 teaspoons ground cumin
- 2 teaspoons oregano
- 40 ounces chicken stock
- 2 Tablespoons chicken soup base, (chicken bouillon)
- 2 (14-16 ounce sized) cans Great Northern Beans
- 1 teaspoon cayenne pepper
- 12 ounces shredded Monterey Jack cheese
- 1 1/2 cps sour cream
- Chopped green onion
- 1 1/2 cups fresh cilantro, chopped
Heat a couple of Tablespoons of olive oil in a dutch oven on the stove top. Add onions and garlic and cook until translucent.
Add cooked chicken, chilies, jalapeno, cumin, oregano, broth, cilantro, beans, cayenne and soup base. Bring to a boil: Simmer covered for 15 minutes. **OR put in your crock pot and set on low. Add the rest when you're ready to eat!**
Just before serving add sour cream and cheese, cooking over low heat until cheese is melted.
Serve at once, topped with green onions and tortilla strips if desired.
Amount Per Serving:Calories: 765 Total Fat: 38g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 164mg Sodium: 729mg Carbohydrates: 46g Fiber: 12g Sugar: 6g Protein: 60g
This Three Bean Chili is a very popular one on my website.
Or find all of my SOUP RECIPES right here!