Monday, February 21, 2011


Winter has come back with a vengence so we are thinking warm comfort foods. This chili won 1st place at Jeff and Mo’s yearly chili cook off in the non-traditional category 3 years in a row.  Most people have a white chili recipe; however, this one is so good, so easy and only takes a few ingredients.  This recipe is easier to make than it is to write about it.

Lusicous chili served plain.

For the meat, I usually roast a turkey breast.  Dede uses chicken breats or strips.  She puts them into boiling water.  Reduces the heat and simmers the chicken until it is 160 degrees internal temperature.  She cuts the chicken into bite-sized pieces.  She puts the chicken pieces and cooking liquid into the chili.

This chili can be changed to suit your taste or mood.  I use a medium Pace salsa while Dede likes a mango salsa.  The beans can be either white great northern beans or pinto beans.

Dede's Chili garnished with chips and cheese.  Insanely delicious.

The cheese can be Monterey Jack with jalapeno peppers or without peppers.  I like to use Mexican melting cheese.  You can use a combination of cheeses such as Cheddar or Coby and Jack cheese. 

This chili is good with spicy taco chips put in the bottom of the bowl before adding the chili to the bowl.   Dede likes to eat this chili with the Scoops Corn Chips.  If you have a crowd to please, add more water.  To make a thicker chili, puree a can of white beans and add to the chili. I don't add any water as it is just the two of us.


1 lb. chicken breast or strips cut into bite-sized pieces (Dede uses more)
1 large jar (48oz) Randal White Great Northern beans
1 (16oz) jar salsa
1 (4oz) can chopped green chilies
2 (10oz) bricks Monterey jack cheese with jalapeno peppers (Dede uses more)*, I cube the cheese to put in the chili but Dede shredds it.  We both shredd the second block of cheese for garnishing the bowls. 

Ingredients:  Turkey or chicken, Great Northern beans, salsa, green chilies, cheese, small can of beans, if desired.

Cook chicken in a skillet with a little water. Cut the chicken into bite-sized pieces. Put chicken pieces and cooking liquid into a saucepan or crockpot.  Add the beans with their liquid.  Add more water if desired, salsa, green chilies, and one brick of the cheese. Simmer until ready to serve. *NOTE: Dede likes to add more cheese just before serving.

Put all the ingredients in a pan or crockpot, except the cheese.

Stir everything together.


When chili is heated, it is ready for the cheese.

I cube the Mexican melting cheese for the chili.

Stir into chili.

Heat to melt cheese.

Bean dishes sparkle with a couple of dashes of vinegar added to them.  I use the liquid from a jar of Jalapenos.

Plain chili good just as it is or ready to be garnished.

Spicy is good, plain are good, scoops are good.  It is your choice.

Instead of a second block of cheese, I like to use the shredded Mexican cheese.

Put some chips in a bowl.

Add chili.

Top with cheese.

Enjoy, enjoy, enjoy!!!!


  1. This is the same recipe we use with our book club! It is really yummy!

  2. I have two chicken sitting in fridge ready for roasting tomorrow. I think part of one will go into this delicious sounding version of white chili. Absolutely one of my favorite soups! Thanks for sharing.

  3. What is so fun and wonderful about this chile as it has so few ingredients and can be changed to suit your taste by adding different salsas. I think it would be good with a Salsa Verde too.

  4. Yep, I just made it for supper tonight. My husband suggested adding whole wheat penne pasta (4 oz). Very interesting texture. You are right. This is delicious.The kitchen smells so warm and cozy when there is a soup in the crock pot warming.I love your blog.