Prep: 15 Mins Cook: 20 Mins

Chili Blanco, or white chili, is light in color, but heavy on flavor. Made with chicken, beans and lots of herbs and spices. Crank up the heat by adding more jalapeño.

Chili Blanco


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast halves, (about 4 total), chopped
  • 1 1/4 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cans (15-oz.) great Northern white beans, drained (3 cups)
  • 1 can (7-oz.) ORTEGA Diced Green Chiles, (1 cup)
  • 1/2 cup chicken broth
  • 1 tablespoon to 2 ORTEGA Diced Jalapenos
  • 2 tsps. ground cumin
  • 1/2 teaspoon dried oregano
  • 1 1/2 cup shredded Monterey Jack cheese, (about 6 ounces)
  • 1/2 cup sour cream


HEAT vegetable oil in a large saucepan over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is no longer pink. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes.

STIR in beans, chiles, broth, jalapeños, cumin and oregano. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Stir in cheese and sour cream. Cook just until cheese is melted.

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