White Chicken Chili
Fantastic alternative to a red based chili, with the flavors of Monterey Jack cheese, green chilies and cilantro.
Servings: 6
Calories: 464kcal
Equipment
Ingredients
- 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
Instructions
- Heat a couple of Tablespoons of olive oil in a dutch oven on the stovetop. Add onions and garlic and cook until translucent.
- Add cooked chicken, chilies, jalapeño, cumin, oregano, broth, cilantro, beans, cayenne and soup base. Bring to a boil and simmer covered for 15 minutes. **OR put in your crockpot and set on low.
- Just before serving add sour cream and cheese, cooking over low heat until cheese is melted.
- Serve at once, topped with green onions, fresh jalapeños and tortilla strips if desired.
Notes
Canned navy beans can be used in place of Great Northern Beans if you can't find them.
Nutrition
Serving: 1g | Calories: 464kcal | Carbohydrates: 15g | Protein: 37g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Cholesterol: 123mg | Sodium: 544mg | Fiber: 2g | Sugar: 4g