White Chilli

Written by Ruth Henrich in Favorite Recipes

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This is a very flexible recipe and can even be adapted to please the vegetarian palate.

White Chili

From Valerie George
Great way to use up left over chicken.
Print Recipe
Course dinner, entree, Main Course, supper
Cuisine Mexican, Vegetarian

Ingredients
  

  • 1 onion finely chopped
  • 3 tbsp olive oil
  • 4 oz green cillies drained You can use chipotles.
  • 3 tbsp all-purpose flour
  • 2 tbsp ground cumin
  • 3 cans white beans 540 ml total, divided
  • 2 cups chicken broth
  • 1-1/2 cup cooked chicken breast finely chopped, optional
  • Monterey jack cheese shredded
  • sour cream

Instructions
 

  • In a pot (large pasta pot or dutch oven), cook onion in oil until clear.
    Add chillies, flour and cumin.
    Cook and stir for 2 minutes. 
    Pour 1 can of beans into a food processor and process until smooth.
    Add beans, bean puree and chicken broth to the onions and bring to a boil. 
    Reduce heat and simmer for 10 minutes.
    Add chicken, cook until hot.
    To serve, garnish with sour cream and cheese.  Great with corn bread.
Keyword beans, chicken, chili, vegetarian

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