Print Recipe

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