There is a cool front coming through NC now and lowering the temperatures. When that happens, I don't know about you, but I think about soups and stews. This is a great recipe and just enough heat!


• 2 medium onions - diced
• 1 T olive oil
• 2 (4.5 oz) cans green chilies, un-drained
• 2 cloves garlic – minced
• 2 t ground cumin
• 1 ½ t dried oregano
• Dash of red pepper
• 5 ½ cups chicken broth
• 5 cups chopped cooked chicken breast ( 5 or 6 large breast)
• 3 (15.8 oz) cans of Great Northern Beans, drained (reserve juice)
• 3 C (12oz) shredded Monterrey Jack cheese with jalapeƱo peppers
• Salt and pepper to taste


Cook onions in oil in a Dutch oven over medium high heat, stirring constantly until tender. Add green chilies, garlic, cumin, oregano, red pepper and cook for 2 minutes, stirring constantly. Add chicken broth, chicken, beans with juice and salt and pepper to taste. Bring to a boil: reduce heat and simmer uncovered for 10 minutes, stirring often.

Stir in 2 C of the Monterrey jack cheese, stir constantly until cheese melted.
To serve, ladle chili into soup bowls, top with part of the remaining cheese. You can also add to toppings:
Salsa, sour cream, fresh chopped parsley or cilantro.

1 Response
  1. Cole Says:

    I love chili! White chili is so yummy!

    Thanks for joining in the fun at TATT this week. :-)