Southwestern White Chili | Midwest Living
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Southwestern White Chili

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Southwestern White Chili

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  • Makes: 8 servings
  • Start to Finish 30 mins

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Ingredients

  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cloves
  • 3 15 1/2 - ounce can great northern beans, rinsed and drained
  • 2 4 1/2 - ounce can diced green chili peppers or chopped jalapeno peppers
  • 4 cups chicken stock or broth or reduced-sodium chicken broth
  • 3 cups chopped cooked chicken
  • 2 cups shredded Monterey Jack cheese (8 ounces)
  • Dairy sour cream (optional)
  • Canned diced green chili peppers or chopped jalapeno peppers (optional)

Directions

  1. In a Dutch oven, cook onion and garlic in hot olive oil until onion is tender.
  2. Stir in cumin, oregano, ground red pepper, and cloves. Cook for 2 to 3 minutes. Stir in the beans, chicken stock or broth and the 2 cans chili peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the chicken; heat the mixture through.
  3. Ladle the chili into 8 large, warm bowls. Top each serving with 1/4 cup cheese. Dollop with sour cream and sprinkle with additional chili peppers, if you like. Makes 8 servings.

Nutrition Facts

(Southwestern White Chili)

Servings Per Recipe 8, sodium (mg) 674, carb. (g) 26, cal. (kcal) 405, chol. (mg) 69, Fat, total (g) 18

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