Southwest White Chili
  • 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
  1. *Place all in crockpot until chicken cooked *OR* follow rest of directions...
  2. *In skillet cook chicken and then shred with two forks (or use leftover chicken or canned chicken breast if in a hurry)
  3. If using Bouillon cubes - add to 3 cups of warm water, if using broth - skip this step
  4. *In large pot, sauté onion, chilies, cumin, red pepper, and sage in oil
  5. *Stir in beans, broth, chicken, and garlic
  6. *Bring to a boil; reduce heat and simmer uncovered for 50-60 minutes - Adjust flavors/spiciness as desired
  7. *Remove from heat and slowly stir in cheese
  8. Recipe Tips
  9. *Using vegetable stock and omitting chicken makes a great vegetarian dish, can add vegetarian sausages or other meat substitutes, if desired
  10. *You can substitute some, or all, of the mild chilies for jalapenos
Submitted by Chris