White Chili

By Todd      ,

November 28, 2015

This was originally a Naval recipe that I stumbled upon years ago, but it makes the best white chili I have ever had. This is a family favorite soup of ours perfect for cold weather, as it really warms you up. Loma and I use a Le Creuset cast iron Dutch Oven to create this heaven in a bowl. The cast iron pan produces a nice even heat that minimizes the risk of burning. By using one pot for the dish, we capture all the depth of flavor from the brown bits created from the browning process. You can substitute Chicken stock for the Turkey stock, but the homemade Turkey stock adds a deep, rich flavor to the soup.

  • Yields: 8 Servings


2 lbs. Chicken, cubed

4 cups Turkey stock

2 cups Monterey Jack cheese, shredded lightly dusted with flour

3 lbs. Great Northern Beans

1 tbsp. EVOO (aka Extra Virgin Olive Oil)

5 cloves of Garlic, minced

2 med Onions, diced

2 tsp. ground Cumin

1/4 tsp. ground Cloves

1/4 tsp. ground black pepper

1 tsp. Oregano

2 4oz cans of chopped mild chilies


Preparation (for best results use soup pot for entire dish)

1Heat EVOO in Dutch Oven and brown chicken breasts on both sides

2Remove chicken breasts, allow to cool and cube.

Making the Soup

1Add another splash of EVOO to Dutch Oven and add chicken, onion, garlic, green chilies and spices

2Sauté on med heat stirring occasionally for 20 minutes

3Add turkey stock and scrape to loosen brown bits at the bottom of pan

4Add Great Northern Beans

5Simmer another 10-15 minutes

6Add 2 cups cheese

7Stir occasionally and allow cheese to melt 5 minutes


1Serve and garnish with shredded Monterey Jack cheese and sour cream

This is best paired with Artisan Sourdough bread, smothered in real butter and a glass of your favorite Chardonnay next to a warm fire in the fireplace.


1 Review


December 16, 2015

One of my favorites!