This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and drain the pork.

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  • In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.

  • Remove from heat, and stir in the cheese until melted.

Nutrition Facts

384 calories; protein 23.4g; carbohydrates 16.3g; fat 25g; cholesterol 66mg; sodium 897.7mg. Full Nutrition
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Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/15/2003
I liked the taste of the chili very well, but felt the 4 cups of chicken broth made it too watery, unlike chili and also too salty. If I cook it again I will reduce to 2 cups of chicken broth. Also I found the 2 cups Monterey Jack cheese to be excessive. I would reduce that to 2 cup sprinkled on top just before serving. I think I would add another can of beans to thicken the soup and would not rinse them, but use the broth in the can. Read More
(47)

Most helpful critical review

Rating: 3 stars
08/26/2003
I substituted ground beef for the pork & only used one onion and 1/4 tsp. oregano. You may want to add one tsp. of cumin & taste the chili before adding more just to get it as spicy as you like. I found it a little too intense with the 2 tsps. & just added an extra 8 oz.container of chicken soup. It did make the recipe more like a soup than a chili but the flavor was fine. Read More
(1)
112 Ratings
  • 5 star values: 81
  • 4 star values: 27
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/15/2003
I liked the taste of the chili very well, but felt the 4 cups of chicken broth made it too watery, unlike chili and also too salty. If I cook it again I will reduce to 2 cups of chicken broth. Also I found the 2 cups Monterey Jack cheese to be excessive. I would reduce that to 2 cup sprinkled on top just before serving. I think I would add another can of beans to thicken the soup and would not rinse them, but use the broth in the can. Read More
(47)
Rating: 5 stars
12/08/2003
Excellent!!! And extremely easy. Used ground chicken instead of pork -- also used only one can of broth (14.5oz) and doubled the beans, based on the suggestion of another rater. Next time I'll double the batch, as this ratio only provided 4 meal size servings. Read More
(26)
Rating: 5 stars
01/03/2005
This was a big hit at our New Year's Eve bash - but as written is a little bland. We used 1.5X spices, added salt and white pepper, and used a little less broth, then added a couple of dashes of green Tabasco. Great with cornbread! Read More
(23)
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Rating: 5 stars
10/12/2004
I have won two chili cookoffs with this recipe! I use shredded chicken instead of pork and use about half the cumin. I also add a few moew green chiles. I cook the chicken in broth, a little white wine, some green chiles and some salsa verde. Like other reviewers I think its much better the next day. Awesome! Read More
(22)
Rating: 5 stars
07/09/2003
YUM!!! I can't get over how great this chili is! I reduced the amount of chicken broth I added by about 1/2 cup to make a thicker chili and I let it "season" a day in the fridge before serving! Absolutely wonderful! Thank you! Read More
(11)
Rating: 5 stars
01/30/2003
My husband and every adult who tries this loves it. We serve it with SCOOPS fritos and it's heavenly. Also up north it's called SNOW CHILI.:) Read More
(11)
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Rating: 5 stars
12/08/2003
This chili has the best flavor! I only used 1 onion instead of 2. I also used some leftover chicken instead of the pork. The Monterey Jack cheese I used had jalepenos in it which spiced things up a bit! I was expecting it to be a bit thicker but adding flour and water to the chili at the end fixes that! I will definately be making this one again! Thanks for a great recipe! Read More
(10)
Rating: 4 stars
01/23/2007
Good basic white chili. It was fast & easy to make because there where not a lot of ingred., everyone liked. I did use chicken instead of pork. A keeper! Read More
(10)
Rating: 5 stars
01/01/2005
This chili is fabulous. We made it a week ago and then again tonight. It's very easy and delicious. NOTE: Do not substitute other types of cheese for monterey jack they won't melt properly! Also use less chicken broth than recipe calls for we used 3 cups and it had plenty of liquid. Highly recommend! Read More
(9)
Rating: 3 stars
08/26/2003
I substituted ground beef for the pork & only used one onion and 1/4 tsp. oregano. You may want to add one tsp. of cumin & taste the chili before adding more just to get it as spicy as you like. I found it a little too intense with the 2 tsps. & just added an extra 8 oz.container of chicken soup. It did make the recipe more like a soup than a chili but the flavor was fine. Read More
(1)
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