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Mom’s White Chicken Chili

by on October 2, 2009 in Chili, Soups October 2, 2009 ChiliSoups
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Quick and easy. Brings back memories of fall fun, hay rides, apple picking and football!

Ingredients

  • 1-½ pound Chicken Chopped Into Bite-Size Pieces
  • 8 ounces, fluid Mild Or Medium Thick And Chunky Salsa
  • 48 ounces, weight Great Northern Beans (mom Recommends Randall's Brand)
  • 8 ounces, weight Block Of Monterey Jack With Jalapenos Shredded
  • 2 teaspoons Cumin
  • 1 Tablespoon Extra Virgin Olive Oil

Preparation

First brown the bite-size pieces of chicken in the EVOO. When finished, add the salsa and beans and cook for 10 minutes. Add the cheese and cumin and heat an additional 10 minutes or until all cheese melted. If the chili is too thick, simply thin with beer.

Enjoy!

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Profile photo of GMAN

GMAN on 10.26.2010

This is a very easy to make following this recipe. Great fall weather comfort food. (I always add more cumin because there’s no such thing as too much cumin in chili)

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