Quick Version Chili Blanco

Servings 6 people
Prep Time


  • 6 cups Chicken Broth
  • 1 tsp chicken stock base
  • 2 onions peeled and chopped fine
  • 1 tbsp Vegetable Oil
  • 7 cloves garlic peeled and minced
  • 2(4oz) cans diced fire-roasted green chilies
  • 2 tsp cumin
  • 2 tsp dried Mexican oregano
  • 1 tsp 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.

Recipe Notes

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