• Cooking Time: 4 hours
  • Servings: 4 to 6
  • Preparation Time: 20 min plus bean soaking


  • 16 oz. dried white beans
  • at least 6 cups chicken broth
  • 2 cloves garlic, minced
  • 2 chopped onions (I like Vidalia onions)
  • 2 4-oz. cans green chilies
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pepper
  • 4 to 6 cups chopped chicken breast
  • 3 cups grated Monterrey Jack cheese
  • garnish: sour cream, cilantro, chopped green onion, tortilla chips, whatever


  • Soak beans according to package directions.
  • Drain beans; put in large pot with 6 cups chicken broth, garlic and onions.
  • Simmer 3 hours or until beans are tender.
  • Stir in green chilies,cumin, oregano, cloves and pepper.
  • Add chicken and simmer another hour.
  • Add more chicken broth if needed.
  • Ladle chili into bowls and top with a handful of grated cheese.
  • Garnish with sour cream, cilantro, chopped green onion or whatever you want!


I like this even better than traditional red chili. It's every bit as spicy and warming.

Categories: Misc. One Dish  Soup  Stew 

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