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White Chili
Ingredients
oil for cooking
1
small
sweet onion
(chopped small)
1
jalapeno
(chopped fine)
1
118 ml
can of diced green chilies
1
poblano pepper
(roasted, peeled, chopped fine)
1
540 ml
can of white kidney beans
1
540 ml
can of white navy beans
3
cups
chicken or turkey
(cooked, chopped small)
1
tablespoon
minced garlic
1
bouquet garnie of sage leaves, thyme, and oregano
2
teaspoons
worcestershire sauce
4-5
cups
chicken stock
1
cup
frozen corn niblets
Spice Mix:
1
tablespoon
dried oregano
1
tablespoon
garlic Mrs. Dash
1
teaspoon
ground sage
1
teaspoon
dried thyme
1
teaspoon
fresh cracked pepper
1
teaspoon
smoked sea salt
1
teaspoon
ground cumin
Instructions
Warm a tablespoon of oil in large soup pot and add the onions. Sprinkle them with salt and pepper, then saute until translucent.
Add the jalapeno pepper and minced garlic, saute for a minute.
Add the can of diced green chilies and poblano pepper, stir to mix, saute for another minute.
Add the remaining ingredients except for 1 cup of the stock and the corn. If it requires more moisture, add the remaining cup.
Let simmer for half an hour, then add the corn and simmer for another half hour.
Salt to taste if needed.
Notes
I like to lightly mash some of the beans with a spatula, to help give the chili a thicker texture.