Print Recipe

White Chicken Chili

Servings: 16 -20
Author: Cris

Ingredients

  • 2 onions chopped
  • 1 tbsp olive oil
  • 6 cups chicken broth
  • 6 15-1/2 oz cans Great Northern beans drained and rinsed
  • 3 5- oz cans chicken drained
  • 2 4- oz cans diced green chiles
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 1/2 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