Chili Blanco

A two-bean white chicken chili recipe perfect for a chili cook-off.


5 servings (1 1/2 cups each)


1 tablespoon olive or vegetable oil
2 medium onions, coarsely chopped (1 cup)
4 cloves garlic, finely chopped
3 teaspoons ground cumin
1/2 to 1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 pounds boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
1 (15 to 16 ounce) can great northern beans, drained, rinsed
1 (15 ounce) can cannellini beans, drained, rinsed
2 (4.5 ounce each) cans Old El Paso® chopped green chiles
2 cups chicken broth (from 32-ounce carton)
1 cup shredded Monterey Jack cheese (4 ounce)
2 tablespoons chopped fresh cilantro


In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.

Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.

Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

Estimated Time

Preparation/Total Time: 55 minutes

Additional Information

Cannellini beans are also known as white kidney beans. You'll want to buy canned beans for this recipe, but they are also available dried.

To keep leftover cilantro fresh up to 2 weeks, place stems in a tall glass and add 1 or 2 inches of water. Cover with a plastic bag and keep in the refrigerator, changing the water every few days.

Nutritional Information

1 Serving (1 Serving): Calories 600 (Calories from Fat 230), Total Fat 25 g (Saturated Fat 9 g, Trans Fat 0 g), Cholesterol 130 mg; Sodium 1030 mg; Total Carbohydrate 37 g (Dietary Fiber 8 g, Sugars 4 g), Protein 57 g; Exchanges: 2 Starch; 1 Vegetable; 7 Lean Meat; 1/2 Fat; Carbohydrate Choices: 2 1/2

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