White Chicken Chili

This is absolutely delicious, but watch out: it is seriously spicy! I consider myself to have a pretty high tolerance for heat, and this is spicy for me. The original recipe actually called for twice as much cayenne. Ouch! Feel free to use even less if you prefer things more mild.


1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Freeze flat in freezer bags

To thaw: Defrost slightly in microwave. Empty bag into saucepan and heat over stove.

Serve with shredded cheese (recommended: Monterey Jack).