Spicy White Chili


  • 2 medium onions, chopped
  • I added two small, finely chopped garden-fresh jalapeno peppers
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 2 cans (4 ounces each) chopped green chilies (Replaced with jalapeno peppers. See above.)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cloves
  • 2 cans (14-1/2 ounces each) chicken broth (I use homemade chicken bone broth)
  • 4 cups cubed cooked chicken
  • 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained (I use whatever white beans I have on hand including northern beans.)
  • 2 cups shredded Monterey Jack cheese
  • Sour cream and sliced jalapeno peppers, optional


  • In a Dutch oven or soup kettle, sauté onions (I sauté onions, jalapeno peppers and garlic) in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes. (I simmer for nearly 2 hours for more flavor.)
  • Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired.

Source: https://www.tasteofhome.com/recipes/spicy-white-chili/