White Chili

Posted by on May 22, 2006 in Blog | 0 comments

Measurements and ingredients are not exact. This is one of those recipes that will take a variety of ingredients and can be seasoned to taste (I’ve made it before with curry powder instead of oregano, and with mushrooms, ham, and even keilbasa thrown in). I tend not to measure when I make it–I just keep adding stuff until it tastes good. Play with it, and let me know what works well for you!


  • 1 stick of butter
  • 4 T flour
  • 4 cloves garlic
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 onion diced
  • 2 cups half ‘n’ half
  • 1 1/2 tsp cayenne pepper
  • 3 chicken breasts, cooked and cubed
  • 2 14 oz cans chicken broth
  • 2 4 oz cans green chiles, chopped
  • 1 can white beans
  • 1 can chick peas
  • 1 can pinto beans
  • Monterey Jack cheese, shredded
  • Salt and Pepper

In a sauce pan, melt butter. Add onion and sautee until tender. Add garlic, cumin, oregano, cayenne pepper, and flour. Add half and half, stirring continually until mixture thickens into a thick white sauce. Slowly add half the chicken broth. Transfer contents of sauce pan to crock pot and add remaining ingredients–salt and pepper to taste. Cook on low for 4-5 hours. Serve with Monterey Jack cheese on top. Good over rice, too.

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