White Chili (2 servings)
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon olive oil
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2/3 cup 2% milk
- 2 tablespoons canned chopped green chilies
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1 cup diced cooked chicken breast
- Shredded Monterey Jack cheese and sliced jalapeno peppers, optional
- In a large saucepan, saute onion and green pepper in oil until tender. Stir in the beans, soup, milk, chilies, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Stir in chicken; heat through. Garnish with cheese and jalapenos if desired.
Recipe Source: Taste of Home
Personal Review: I first fell in love with white chili a few years back when I had some at Ruby Tuesday. Sadly, our local Ruby Tuesday closed years ago. So I knew I wouldn’t be getting my chili very often anymore (the closest Ruby Tuesday we have is almost 2 hours away). I decided to go in search of a white chili recipe of my own. This is actually the second recipe for white chili that I have tried.
The recipe itself needs some tweaking, but it makes a very good meal. First, I omit the green pepper (hubby isn’t too fond of green peppers so I keep them at a minimum). Second, I added 1 teaspoon of cumin. I added an entire can of the chopped green chilies. Also, I would recommend more than 1 can of beans – they seem to get lost in there if you don’t have more than that. If you like spicy (like we do – the spicier the better in our house), I would recommend cooking the jalapenos in the soup.
I like this recipe because it’s quick and easy. But as you can see, I personalize it to our tastes. This might not be the perfect recipe for everyone, and there are tons of recipes out there for white chili – but it’s a good place to start for you to find out your preferences.