A spicy white green chili and jalapeño chili that will heat you up on an cold day!!
This is a green chili chicken chili. This was my first time making it, and I would make a change or two for next time. The original recipe calls for a whole 4-oz can of diced jalepenos. I opened the can, and decided that would make the chili way too hot, so I used 1 tablespoon. This chili was still very spicy! In fact, my sister told me that none of the kids could eat it because it was too spicy! I don’t know how anyone could get away with using the full 4-ounces. I would probably cut it back to 1/2 tablespoon next time. Maybe my taste buds have just wimped out on me, because I used to be able to handle a lot of heat… I did double the green chili – I used 8 ounces instead of 4 ounces. I love the flavor the green chili brings, without the added heat. Overall, I really enjoyed this recipe.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- ½ to 1 tablespoon can diced jalapeno peppers
- 2 (4 ounce) can chopped green chile peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 2 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans
- 1 cup shredded Monterey Jack cheese
- Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
- Remove the mixture from heat. You can either stir in the cheese until melted, or top each individual bowl with cheese.