Quick Version Chili Blanco

Quick Version Chili Blanco


6 people


  • 6 cups Chicken Broth
  • 1 teaspoon chicken stock base
  • 2 onions, peeled and chopped fine
  • 1 tablespoon Vegetable Oil
  • 7 cloves garlic, peeled and minced
  • 2(4oz) cans diced fire-roasted green chilies
  • 2 teaspoons cumin
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon cayenne pepper
  • 4 cups cooked, shredded chicken
  • 1 cup sour cream
  • 3 cups shredded Monterey Jack cheese
  • salt and pepper to taste
  • 2(19oz) cans cannellini beans, drained and rinsed


  1. Heat oil in Dutch oven, add onions, cumin and oregano. Saute 4 to 5 minutes. Stir in garlic and saute 1 to 2 minutes. Add cayenne, green chilies, broth and chicken base and bring to a boil. Reduce heat; add chicken and the cannellini beans. Simmer 10 minutes. Stir in sour cream and cheese, stirring until cheese melts.Serve with optional garnishes.

Chef’s tip

Optional Garnishes:
chopped green onions
fresh cilantro leaves
lime wedges
diced Roma or grape tomatoes
chopped fresh serrano chilies

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.