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CarolinaFireJournal -

01/10/2013 -

White Chili

 1 onion chopped
 1 small can green chilies or 2-3 fresh green chilies
 3-4 cloves of garlic minced

Cook this until tender in 2-3 Tbl Olive Oil

 Add 2 cups medium to hot Salsa or small jar (I prefer Pace brand)
 1 Qt of chicken broth
 1 can of sweet corn, juice and all
 1 can of black beans, drained
 4-6 Cans White beans (Great northern) Pour in the juice and all
 Jalapeno peppers if you want it hotter.
 2 Tbl Creole seasoning. I use Tony Chechere Creole seasoning.


Dan Dahlager

In a separate fry pan, cook 3 lbs of chicken breasts (Turkey works here also) cubed in 1” cubes. Season this with the Creole seasoning and more garlic. 

When cooked and still tender, pour juice and chicken in pot. 

Continue cooking until hot then add 2 cups of Monterrey Cheese, shredded. Keep stirring, cheese likes to cook to bottom of pot. 

To thicken the soup you can add a can of cream of chicken or cream of mushroom soup.

If you like it hotter add more Jalapenos!

(Please submit your recipes and photos to [email protected]. We could publish you in the next issue!)

Comments & Ratings

  11/13/2013 6:57:49 AM

white chili 
I know firsthand this chili is amazing! Mostly, I think, due to Dan's skills as a chef, but so happy he was willing to share his recipe so I can give it a try.

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