Chili Blanco

Thinking ahead to the AFC and NFC championship games this coming Sunday, we thought we would put out three of our favorite chili recipes: Chili Blanco, Chili Rojo, and Chili Verde. The first one, Chili Blanco is a great way to use up left-over rotisserie chicken.

Chili Blanco


  • 1 tablespoon butter
  • 2 medium/large onions, chopped
  • 8 cloves garlic, minced
  • 1 7 oz can green chiles, diced, with liquid or oven roasted (see Colorado Green Chili)
  • 2 15 oz cans northern white beans, with liquid
  • 2 14 oz cans chicken broth
  • 2 teaspoons oregano leaves
  • 4 teaspoons cumin powder
  • 1 teaspoon cayenne pepper
  • 4 cups chicken, hand-shredded
  • 1 cup sour cream
  • 3 cups Monterey Jack cheese, shredded

sour cream
green onion, chopped include green tops
cilantro, chopped
tomatoes, chopped


1. Saute onions in butter until tender

2. Add garlic and continue to saute for 30 seconds to 1 minute

3. Add green chilies with liquid and continue to saute for 30 seconds to 1 minute

4. Add Northern White Beans and Chicken Broth, bring to simmer

5. Add oregano leaves, cumin powder, and cayenne pepper, bring to simmer

6. Add chicken and once again bring to a simmer

7. Simmer for 30 minutes

8. Add sour cream and Monterey Jack cheese

9. Heat until cheese melts

10. Garnish with sour cream, green onions, cilantro and chopped tomatoes

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