The Pioneer Woman Tasty Kitchen
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White Chili

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Level: Easy

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Description

A one pot wonder full of yummy flavor and best of all, it’s easy peasy lemon squeezy!

Ingredients

  • 2 whole Medium Onions, Chopped
  • 1 teaspoon Vegetable Oil Or More As Needed
  • 1 cup Chicken Breasts, Cooked And Cubed. (I Like To Use Store Bought Rotisserie Chicken)
  • 1 can Green Chiles
  • 1 can Rotel (whichever Kind Floats Your Boat)
  • 3 cans Great Northern Beans
  • Milk, To Desired Thickness
  • 8 ounces, fluid Monterey Jack Cheese, Shredded
  • 8 ounces, fluid Pepper Jack Cheese, Shredded

Preparation

Getcha onions all chopped and tossed in with some oil in a hot pan. Get those babies translucent.

Toss in your chopped or shredded chicken pieces.

Now mix in your can of green chilies. Smell these babies … these are gooood.

Now, I would be obliged if you’d mix in that can of Rotel. I use mild Rotel but you can use hot, if you feel the need to breathe fire.

Now mix in the cans of beans with juice and all.

Now mix in the milk and add a little salt and pepper. All is good and yummy with the white chili. Turn the heat down to about medium low right about now.

Cut the cheese, buddy. Shred it, dice it, or whatever … just promise me you’ll laugh when I say cut the cheese.

Melt your yummy nummy cheese into the pot now. Keep stirring so it breaks up and doesn’t burn to the bottom.

Bon appetite, mes amis!

2 Comments

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ADaywithJake on 7.18.2009

I just add enough milk to get it to a consistency that I like. Some days I like it thinner and other days I like it thicker. It really is just how you like it.

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idahogirl on 7.17.2009

This sounds incredible! I will be making this over the weekend! Just one question though…. How much milk do you need?

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