Best white chili ever from a historic restaurant in St. Charles, MO, the original capitol. The cheese added at the end makes this so smooth and creamy.
Cook the chicken breasts and dice. Heat olive oil over medium heat, add onions and cook until onions are transparent. Stir in garlic, chilies, cayenne, and oregano. Sauté for 2-3 minutes. Add chicken, chicken stock, beans and cheese. Let simmer for 15 minutes. Serves 12-15.
I halve this for just our family. A full recipe is great for potluck/carry-in dinners.
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Very delicious and it got two thumbs up from my boyfriend. I doubled the amount of green chile because I like a good amount of heat.
i’ve made this recipe for years. wonderful and freezes nicely if you don’t add the cheese. just add it upon reheating.
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 5 Level: Easy
4 Comments
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Beignets&Lattes on 9.17.2018
6 cans of beans? Is this correct?
cowgirlhog on 2.10.2011
I used to always order this there. I grew up on this WONDERFUL recipe I’ve been making for 20 yrs. Except mine calls for 1/4 tsp. ground cloves. Often I leave it out. Prior to adding cheese this will freeze for later.
Michelle on 4.8.2010
Absolutely AMAZING. I’m thinking about taking the left overs to work with me so my boyfriend doesn’t eat any. This was incredible and so easy to make. Thank you!!
bskthound1 on 2.20.2010
Great recipe. I got it years ago at Lewis and Clark when I lived in St. Peters. Family favorite!