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White Chili

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 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)
1

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

2

Remove chicken breasts, allow to cool and cube.

Making the Soup
3

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

4

Sauté on med heat stirring occasionally for 20 minutes

5

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

6

Add Great Northern Beans

7

Simmer another 10-15 minutes

8

Add 2 cups cheese

9

Stir occasionally and allow cheese to melt 5 minutes

Garnish
10

Serve and garnish with shredded Monterey Jack cheese and sour cream

Nutrition Facts

Serving Size 8 Servings