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White Chicken Chili

October 29, 2011


  • 1 medium onion, chopped
  • 1 Tbsp olive oil
  • 1 jalapeño or serrano pepper, stem and most seeds removed, chopped
  • 2 cans white beans
  • 2 cups chicken stock
  • 3 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Pinch of ground cloves
  • dash cayenne pepper
  • 1/2 teaspoon freshly ground white pepper
  • 2 4-ounce cans chopped green chilies
  • 2 medium boneless, skinless chicken breasts
  • 2 slices of thick cut pepper bacon
  • Salt to taste (about 1/2 teaspoon to 1 teaspoon)
  • Sour cream
  • Monterrey Jack cheese, shredded
Grill the chicken breasts until fully cooked, shred into small pieces and set aside. Cook the bacon thoroughly, chop and set aside. Heat olive oil in a skillet on medium heat, cook chopped jalapeno and  onions in oil until tender. Add green chilies and seasonings and mix thoroughly. Add beans, chicken stock, chicken and bacon. Salt to taste and simmer for up to an hour until the stew has thickened.
Serve topped with sour cream, green onions, and shredded cheese.

Serves 4.

*Adopted from

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