• 1 lb large white beans (dried)
  • 6 c chicken broth
  • 2 cloves garlic, minced
  • 2 med onions, chopped
  • 1 tbsp oil
  • 2 4-oz cans mild green chilies, chopped
  • 2 tsp ground cumin
  • 1-1/2 tsp oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 4 c diced cooked chicken breast
  • 3 c Monterey jack cheese
  • Salsa
  • Sour cream


Combine beans, broth, garlic, and half the onions in a large soup pot. Bring to a boil. Reduce heat and simmer until beans are soft (2 hours or more), adding more broth or water as necessary.

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add onion mixture to bean mixture. Add chicken and simmer 1 hour.

Serve topped with grated cheese, salsa, and sour cream.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
White Chili