White Chili



4 servings



1 lb. dried white beans
1-1/2 qt. chicken stock
1-1/2 md. onions, chopped
2 cloves garlic, chopped
1 tsp. vegetable oil
1 can (4 oz.) diced green chilies
2 tsp. ground cumin
2 tsp. crushed dried oregano
2 tsp. ground coriander
1 dash cloves
1 dash cayenne
4 boneless, skinless chicken breasts, cooked and diced
1/2 cup grated Monterey Jack cheese
4 green onions, thinly sliced


In large kettle, combine beans, stock, half the onions, garlic and salt; bring to boil. Reduce heat; cover and simmer 1½ hours or until beans are very tender, adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes, until tender and clear. Add chilies, cumin, oregano, coriander, cloves, and cayenne; mix into bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bow, spoon chili over top and sprinkle with grated cheese and sliced onion.

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2 Recipe Reviews


Beth reviewed White Chili on August 3, 2004

I won a chili cookoff with this recipe. I love it because it is different. It's great with Frito chips.


jenniferj reviewed White Chili on January 27, 2006

My whole family loved this recipe. It tasted very good and easy to make.