This spicy white chicken chili is easy to make and has some really nice kick to it. The recipe comes from a restaurant I frequented when I lived in T-Town (Tulsa, OK) back in my post college days. The restaurant has since closed but the chili lives on! I modified the recipe slightly over the years – I think it’s better than ever. Invite some friends over and whip up a pot, because soup’s always warmer with good friends!
Easy to make with some really nice kick!
- 5 cloves garlic finely chopped
- 2 yellow onions chopped
- 1/3 cup jalapeños diced
- 2 pounds cooked chopped chicken
- 4 cans Great Northern beans
- 2 cans Black beans
- 4 small cans of green chilies
- 4 cups chicken broth
- 2 teaspoons chili powder
- 2 tablespoons cumin
- 1 tablespoon Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 16 ounce can diced tomatoes
- 2 teaspoons dried oregano
- salt and pepper as desired
- Chopped green onions
- Chopped Cilantro
- Diced tomatoes
- Shredded Monterey Jack Cheese
- In a large pot, sauté the onions and Jalapeños for 8 minutes or until onions almost look clear.
- Add the chopped garlic and sauté for one minute.
- Stir in the spices and let them cook for about one minute. This will toast them and release all there flavor.
- Add in the remaining ingredients and cook on medium heat, stirring every 10 minutes until the mixture is hot and well blended, about 35 minutes.
- Ladle the chili into bowls and top with chopped green onions, cilantro, tomatoes and monterey jack cheese.
This spicy white chicken chili is easy to make and has some really nice kick to it. The recipe comes from a restaurant I frequented when I lived in T-Town (Tulsa, OK) back in my post college days. The restaurant has since closed but the chili lives on! I modified the recipe slightly over the years - I think it's better than ever. Invite some friends over and whip up a pot, because soup's always warmer with good friends!
Love this for January!!!