Chili Blanco recipe

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Ingredients

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breasts, diced
1 ½ cups chopped onion
2 teaspoons chopped garlic
1 (7 ounce) can diced green chiles
2 teaspoons ground cumin
½ teaspoon dried oregano leaves
2 (15 ounce) cans white beans, rinsed and drained
½ cup chicken broth
1 ½ cups shredded Monterey Jack cheese
½ cup sour cream

Nutrition Info

433.2 calories
carbohydrate: 37.3 g
cholesterol: 73.1 mg
fat: 17.1 g
fiber: 8.1 g
protein: 33.5 g
saturatedFat: 8.8 g
servingSize: -
sodium: 683.7 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 2 teaspoons olive oil in a 4-quart pot over medium-high heat. Saute chicken until no longer pink in the center, 5 to 6 minutes. Remove from the pot.

  2. Heat remaining 1 teaspoon oil in the same pot over medium-high heat. Saute onion and garlic for 3 minutes. Add chiles, cumin, and oregano, cook for 3 minutes more. Add chicken, white beans, and chicken broth. Bring to a boil. Reduce heat and simmer for 10 minutes. Add Monterey Jack cheese and sour cream, cook and stir until cheese melts, 3 to 5 minutes.

Recipe Yield

6 servings

Recipe Note

This delicious white chili is a family favorite (including my extremely picky eaters!). Serve topped with additional sour cream, green onions, cilantro, and tomatoes if desired.

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