White Chili
"This is a nice switch from "red" chili, and really tastes good on a cold day. It can be made with leftover turkey, so keep that in mind with Thanksgiving coming!"
photo by Ingy1171
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 1 lb ground beef
- 2 large chicken breasts, cooked and diced (or use pre-cooked, diced)
- 4 celery ribs, chopped
- 1 medium onion, chopped
- 1 -2 clove garlic, minced
- 2 cans cream of chicken soup
- 2 chicken bouillon cubes (or 2 tsp. granules)
- 1 teaspoon cumin
- 3 cups water
- 1 can white beans (navy, or Great Northern)
- 1 can white shoepeg corn (can also use Mexi-corn)
- 1 can garbanzo beans
- 2 cans chopped green chilies (we like it spicier, so add more)
- 1 cup sour cream
- monterey jack cheese or mixed Mexican blend cheese, grated
directions
- Brown hamburger.
- Saute celery, onions and garlic in a little butter.
- Mix all ingredients together in stockpot and simmer for about an hour.
- Just before serving, add sour cream and heat until warm.
- Serve with grated cheese on top.
- I have done this in my large crockpot, adding the sour cream last& it works great.
- We like things a little spicier, so I use 3 or 4 cans of green chilies.
- I also serve the soup with salsa and chips for each to add on their own.
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Reviews
-
I loved this soup and so did my sis, brother, & brother in law. I used Hot Sliced Jalapenos with the chilies and it zested things up. Definately will make this again with out changing much. I didn't have any cumin and you couldn't even tell. Oh I also only had i can of Hommity corn and that worked out great. -
Delicious! This is far different then any other white chili recipes I've tasted, and it's packed with a ton of flavor. I added a few healthy shakes of green tabasco sauce for some more heat, and finished it off with some snipped chives. Fantastic recipe! Edited 5/16/07: I was so inspired by the cream soup addition to this recipe, that I decided to try it again tonight with alfredo sauce in its place. Decadent, and it still maintains the chili flavor! -
This chili was very different from others I have tried and I loved it. More like a thick soup and the baby loved it since I kept the green chilies to a minimum.
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OH MYYYYYYYYYYY! This is absolutely delicious! I did do 2 things differently. 1, I added black ground pepper 2, I added 5 cups of water instead of 3. The ingredients are very thick so I was a little bit weary of it burning since it would have to simmer an hour(although I could have added more water as it cooked). It is more like a chowder than a chili now. "BUT" it is great this way too. I would say that you could go either way with this recipe. It is outstanding! The only bad thing that I have to say is that I doubt very much if I will try anyone elses white chili recipe after this ;-) Sorry everyone but this is a definite keeper! Thank you so much, Barb. :-) -
Great flavor combination! I made it in the crockpot, cooked on low all day, then I added the sour cream about an hour before serving. I will probably add more chilies next time like you suggested to spice it up a bit more. My kids even gobbled it up! Thanks, Barb, it's definitely a keeper!
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RECIPE SUBMITTED BY
Barb Conley
Bowman, ND
I live in a small town in far southwestern North Dakota and teach at the local school.
My husband is a teacher, coach & hunter. Recipes in my repetoire tend to be down-home, and not requiring exotic ingredients, as we are quite isolated from major grocery stores. We have many excellent cooks in this area, though, and exchange recipes frequently. I am a grandma, and also have two Labradors, one just a 10 week old pup. Our dogs are always house dogs as well as hunting companions, so I am busy finding things for him to chew instead of my shoes.
We are adjacent to the beautiful North Dakota Badlands and spend alot of time outdoors, hunting, running our dogs and just exploring.
