"Hunger is the best sauce in the world."--Cervantes

White Bean Chili Recipe

  Tried it? Rate this Recipe:


This recipe for White Bean Chili, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Shakespear


4 chicken breasts, shredded (or 1 rotisserie chicken, shredded from bone)
4 T. olive oil
2 onions, chopped
4 garlic cloves, chopped
2 (4 oz.) cans green chilies
2 tsp. cumin
1 1/2 tsp. dried oregano
1/4 tsp. crushed red pepper
2 (16 oz.) cans white beans
1 (16 oz.) can white kidney beans
5 c. chicken broth
3 c. monterey jack cheese, shredded
salt and pepper to taste
sour cream (optional)
avocado (optional)

Heat the olive oil in a soup pot over medium heat. Add the onions and saute until translucent. Stir in the garlic, green chilies, cumin, oregano and red pepper. Saute for 2 minutes. Add undrained beans and chicken broth and bring to a boil. Reduce heat and add salt and pepper. Add chicken and cheese and stir until cheese melts. Garnish with sour cream and avocados.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!