White Chili

Baby it's cold outside! At least it is where I live and a nice hot bowl of Texas White Chili was perfect. For those that have never had a 'white' chili - think of this more as a white Mexican style soup. Top it with grated cheese served on the side.

White Chili

2-3 skinned chicken breasts
6-7 cups chicken broth (I use water plus 6 bouillon cubes)
1 c chopped onion
1 c diced green pepper
1 minced/chopped jalapeno pepper (optional)

Cook this over medium heat until the chicken is cooked. Cool and dice or cut into pieces and return the chicken to the pot. Add;

4 can Northern or Navy beans (white beans) or use a small package of beans that you've soaked overnight or rapid boiled 3 minutes and then let soak for at least an hour or two


1 t garlic salt
1 T oregano
1 T ground cumin
1 T crushed red pepper flakes
1/2 t ground black pepper

Simmer 1 hour. Add 8 oz. Jack cheese, shredded, simmer 15 minutes. Serve with extra cheese on the side for those that wish.

*smash about a third of the beans with the back of a spoon while in the soup pot if you wish to make the broth thicker and more opaque.Print Friendly and PDF