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White Chicken Chili
Servings:
16
-20
Author:
Cris
Ingredients
2
onions
chopped
1
tbsp
olive oil
6
cups
chicken broth
31
oz
Great Northern beans
(2-15.5 oz cans) drained and rinsed
15
oz
chicken
(3-5 oz cans) drained
8
oz
diced green chiles
(2-4 oz cans)
2
tsp
ground cumin
1
tsp
garlic powder
1.5
tsp
dried oregano
1/4
tsp
white pepper
12
oz
sour cream
3
cups
shredded Monterey Jack cheese
Instructions
In a large pot saute the onions in oil until tender
Add in chicken, broth, beans, chiles and seasonings
Simmer on medium heat for about 30 minutes (stirring often)
At this point, you can add in sour cream and cheese - or let cool and freeze
If you choose to freeze it, defrost the night before you want to serve it
Place defrosted soup in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours
Right before serving, add in sour cream and cheese