White Chili with Cheese

White Chili with Cheese


Makes 1012

  • 3  cans Great Northern beans
  • 4  c  cooked chicken breasts (chopped)
  • 1  Tbsp  olive oil
  • 2  medium onions (chopped)
  • 4  garlic cloves (minced)
  • 2  cans mild green chilies
  • 2  tsp  ground cumin
  • 2  tsp  dried oregano (crumbled)
  • 1  tsp  cayenne pepper
  • 6  c  chicken stock or canned broth
  • 3  c  Monterrey Jack cheese (grated)
  • sour cream


Cut chicken breasts into cubes. Heat oil in same pot over medium-high heat. Add onions and sauté until translucent. Stir in garlic, chilies, cumin, oregano and cayenne. Sauté for about 2 minutes. Add undrained beans and stock, and bring to a boil. Reduce heat, add chicken and cheese to chili. Stir until cheese melts. Season to taste. Garnish with sour cream.

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