White Chili

Serves: 5
Total Calories: 782


2 pounds boneless chicken breasts, cooked and diced into 1/2-inch cubes
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4-ounce) cans chopped mild chiles
2 teaspoons cumin
1/4 teaspoon cayenne pepper
3 pounds cooked Great Northern beans (canned)
4 cups chicken stock or canned broth
20 ounces Monterey Jack cheese, divided
sour cream (optional)
chopped jalapeño pepper (optional)


Cook and cube chicken; save stock. In same pan, when chicken is done, add oil and sauté onions. Stir in garlic, chiles, and spices. Add chicken, beans, stock, and 12 ounces of the cheese. Simmer for 15 minutes. Ladle into big bowls and top with remaining cheese. Serve with sour cream and chopped jalapeños, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 782
Calories from Fat: 386

This White Chili recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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