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Jesse’s White Chili

Linda recently took first place in her office “chili cookoff” using our Sunday Afternoon Chili recipe. We’re still partial to tomato based chilis, but she was also impressed with a co-worker’s white chili, and he shared his recipe with her. His took second place.

Serves 4, but can be doubled easily


1 15-ounce can of Great Northern Beans
1 pound boneless, skinless chicken breast
1 tablespoon olive oil
2 minced garlic cloves
1 medium onion, chopped
1 teaspoon ground cumin
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon white pepper
3/4 teaspoon ground oregano
salt to taste (about 1/4 teaspoon)
1 4-ounce can chopped mild chilies (may substitute with hot green chilies for spicier version)
2 cups chicken stock or broth
8 ounces Monterey Jack cheese, grated
sour cream


Place chicken in large saucepan, cover with cold water and bring to simmer. Cook until tender, about 15 minutes. Drain and then dice into 1/2-inch cubes.

Heat oil over medium heat in a large saucepan, add onions and cook until translucent. Stir in garlic, chilies, cumin, peppers, oregano and nutmeg. Sautè for 2 to 3 minutes. Add chicken stock, chicken, beans and about 3/4 of the package of cheese. Let simmer for 15 to 20 minutes. Serve with a garnish of the remaining cheese and sour cream.