Chili Blanco Or White Chili
A hearty white chili featuring tender chicken, creamy beans, green chilies, and warming spices, ideal for comforting gatherings and fans of flavorful, mild chili dishes.
Ingredients
- 1 lb. Great Northern white beans ⓘ
- 10 c. chicken broth ⓘ
- 2 garlic cloves ⓘ
- 2 medium onions ⓘ
- 1 Tbsp. oil ⓘ
- 2 (4 oz.) cans green chilies ⓘ
- 3 c. canned tomato quarters and juice ⓘ
- 2 tsp. ground cumin ⓘ
- 1 1/2 tsp. oregano
- 1/4 tsp. ground cloves ⓘ
- 1/4 tsp. cayenne pepper ⓘ
- 4 c. diced cooked chicken
- salt ⓘ
- grated Monterey Jack cheese ⓘ
- chopped green onions ⓘ
- 1 (11 1/2 oz.) can condensed chicken with rice soup ⓘ
- 1 (10 3/4 oz.) can condensed cream of chicken soup ⓘ
- 2 1/4 c. water ⓘ
- 1 c. diced cooked chicken (optional) ⓘ
- 1 to 2 Tbsp. lemon juice ⓘ
Instructions
- In a 3-quart saucepan, combine the condensed chicken with rice soup, condensed cream of chicken soup, and water. Mix well and heat through.
- Add the cooked chicken to the soup mixture if desired, then stir in lemon juice and season with pepper.
- Garnish with grated Monterey Jack cheese and chopped green onions before serving.
Tips & Substitutions
To enhance the flavor of your Chili Blanco, consider adding a pinch of smoked paprika for depth. If Great Northern beans aren't available, navy beans make a great substitute. For a vegetarian option, replace the chicken with extra beans or tofu. Adjust the heat by varying the cayenne pepper according to your preference, and feel free to use homemade chicken broth for a richer taste.
Serving Suggestions
Serve your Chili Blanco with warm cornbread or tortilla chips for a delightful crunch. Top each bowl with additional grated Monterey Jack cheese and fresh chopped green onions for a pop of color and flavor. This dish pairs beautifully with a light salad or can be complemented by Mexican recipes like Frijitas for a complete meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully as it sits. To reheat, warm on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. You can also microwave in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Blanco Or White Chili contains roughly 1840 calories, with 65g protein, 158g carbohydrates, and 122g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (220% of the Daily Value), and vitamin C (205% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can use dried Great Northern beans. Soak them overnight and then cook them until tender before adding to the recipe. You may need to adjust the cooking time and increase the amount of broth or water to ensure everything is well combined and flavorful.
How can I make this dish spicier?
To increase the spice level, you can add more cayenne pepper or include diced jalapeños or serrano peppers. Additionally, consider incorporating a few dashes of hot sauce or a sprinkle of crushed red pepper flakes to achieve the desired heat without overpowering the dish’s flavor.
Is it possible to make this dish in a slow cooker?
Absolutely! To make Chili Blanco in a slow cooker, combine all the ingredients except for the cheese and green onions. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cheese and green onions just before serving for a deliciously creamy finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).