Saturday, October 3, 2009

White Chicken Chili

So I can't ever recall cooking white beans before. A friend gave me this recipe and it looked good, then another friend made it for us around the birth of Pearce and it was I though "I CAN TRY THAT". I cooked my beans in my pressure cooker (quick soak method on the stove since I forgot to soak them over night), then cooked the rest on the stove although I am sure I could have done it all in the pressure cooker (I am still getting used to using that thing).

Here is the Recipe:

Cha Cha’s White Chicken Chili (modified)

1 tablespoon vegetable oil

1 onion chopped

3 cloves garlic, crushed

1 (4 ounce) can chopped green Chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano2 (14.5 ounce) cans chicken broth

*3 cups chopped cooked chicken breast

3 (15 ounce) cans white beans

1 cup shredded Monterey Jack cheese

Directions:Heat the oil in a large saucepan over medium-low heat.Slowly cook and stir the onion until tender. Mix in the garlic, greenChile peppers, cumin, and oregano. Continue to cook and stir themixture until tender, about 3 minutes. Mix in the chicken broth,chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove mixture from heat. Slowly stir in the cheese until melted.
Serve warm.


In the spirit of food storage rotation, I used dried onion flakes, and 1 lb of white kidney beans (cooked in the pressure cooker). OOOHHH and I also added 1/2 cup of cooked Quinoa.

This is now a Family Favorite!


  1. I don't have a pressure cooker, but I cook beans in the crock pot everytime now. It takes time, but it works great. It's another easy way to fix those tasty, inexpensive beans.

  2. This recipe sounds so yummy! You are so amazing about using your food storage. I hope to learn so much from you.