Thursday, October 1, 2009

Chili Blanco

Let me start off by saying, you may not know it but you NEED to try this one! It is up there on the list of my all time favorite soups. Give it a whirl. . . you'll make it again and again. (From my friend Lori Paulsen).

1 lb dried navy (or 4 cans) Beans
2 onions chopped
1-48oz can of chicken broth (8 cups water with boullion)
4 cups chopped chicken
1-7oz can chopped green chilis
6-8 cloves garlic
3 Tbsp chopped oregano
4 tsp ground cumin
1/8 tsp cayenne (red) pepper
1 cup sour cream
3 cups shredded montorey jack cheese

***if using canned beans
Combine all ingredients. Simmer for 30-60 minutes. Take off of the heat source and add cheese and sour cream until melted. Garnish with vinegar sauce.

1/4 cup cider vinegar
1/2 cup sugar
juice of 1 lemon (2 TBsp)
1 tsp onion powder
1 tsp paprika
2 tsp celery seed
1 tsp salt
1/3 cup veggie oil
chopped fresh tomatoes
chopped cilantro or parsley (we like cilantro!)

Bring vinegar and sugar to a boil. Combine all other ingredients in a jar, then add the hot ingredients.


  1. looks delicious and perfect for the cooooold weather that has invaded SLC!

  2. It's still 80 here but this looks like my kind of recipe!

  3. I guarentee you will love it. I would be surprised if this didn't win a chili cook-off!