More Great Recipes: Beans | Main Dish | Misc. Soup/Stew | Poultry

Southwest White Chili

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Member since 2015

Serves | Prep Time | Cook Time


3-4 Boneless, Skinless Chicken Breasts, cooked and shredded
1 Tbsp Vegetable Oil
1/2 Onion, Chopped
8 oz can Chopped Green Chile
2 tsp Cumin
1/2 tsp Cayenne Red Pepper
1/8 tsp Sage
14 oz can White Beans
14 oz can Great Northern Beans
14 oz can Chili Beans
3 cubes Chicken Bouillon (or 3 cups vegetable or chicken broth)
3 Garlic Cloves, minced
1 cup Pepper Jack Cheese, Shredded

*Place all in crockpot until chicken cooked *OR* follow rest of directions...

*In skillet cook chicken and then shred with two forks (or use leftover chicken or canned chicken breast if in a hurry)

If using Bouillon cubes - add to 3 cups of warm water, if using broth - skip this step

*In large pot, sauté onion, chilies, cumin, red pepper, and sage in oil

*Stir in beans, broth, chicken, and garlic

*Bring to a boil; reduce heat and simmer uncovered for 50-60 minutes - Adjust flavors/spiciness as desired

*Remove from heat and slowly stir in cheese

Recipe Tips

*Using vegetable stock and omitting chicken makes a great vegetarian dish, can add vegetarian sausages or other meat substitutes, if desired

*You can substitute some, or all, of the mild chilies for jalapenos

Pairs Well With


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