Chili Blanco

Servings 6 servings
Prep Time


  • 1 lb dried great northern or navy beans rinsed
  • 6 cups Chicken Broth
  • 1 tsp chicken stock base
  • 2 onions finely chopped
  • 1 tbsp Vegetable Oil
  • 7 cloves garlic minced
  • 2(4 ounce) cans diced fire-roasted green chilies
  • 2.5 tsp cumin
  • 2 tsp dried Mexican oregano
  • 1 tsp cayenne pepper
  • 4 cups shredded chicken cooked
  • 1 cup sour cream
  • 3 cups shredded Monterey Jack cheese
  • salt and pepper to taste


  1. Rinse beans and combine with the broth and stock base in a large stockpot. Simmer, covered, until beans are tender (about 2 hours). Saute onions in oil until golden in color; add garlic and cook for 1 minute. Drain the chilies and add to the onion mixture along with the cumin, oregano and cayenne. Mix well. Add onion mixture and chicken to the stockpot. Simmer 20-30 minutes until the beans are soft. Salt and pepper to taste. Add sour cream and Monterey Jack cheese; continue cooking until cheese melts. Serve with optional garnishes.


  1. Chopped green onions, fresh cilantro leaves, lime wedges, diced tomatoes (roma or grape), chopped fresh serrano chilies.