Yields: 6 Servings

White Chile


  • 2 tbls. olive oil
  • 1 pound chicken breast, ground
  • 1 cup 1 large onion, chopped
  • 1 stalk 1/2 cup celery stalk, chopped
  • 1 tablespoon POLANER Chopped Garlic
  • 2 tsps. cumin, ground
  • 1 teaspoon dried oregano leaves
  • 2 cans 31 ounces JOAN OF ARC Great Northern Beans
  • 14 1/2 ozs. chicken broth
  • 1 can 4.5 ounces green chile peppers, undrained
  • 1/2 teaspoon ACCENT Flavor Enhancer
  • 6 ozs. 1 1/2 cups Monterey Jack cheese, shredded, shredded
  • (for garnish) chopped cilantro


In 12-inch skillet over medium-high heat, in hot oil, cook chicken, onion, celery and garlic 10 minutes, stirring to break up chicken, or until chicken is lightly browned and onion is tender. Stir in cumin and oregano; cook, stirring, 1 minute. Stir in beans with liquid, broth, chilies and flavor enhancer; heat to boiling. Reduce heat; simmer, uncovered, 20 minutes or until flavors are blended and chili is desired consistency. To serve, sprinkle with cheese and garnish with cilantro, if desired. Makes 6 main-dish servings.

Note: Chili may also be served topped with sour cream and tomato salsa.
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