13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

This is really great with chopped green onions and Monterey Jack cheese served on top.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Sort and wash beans. Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for 2 hours.

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  • Stir in chicken, chilies, water, salt, and jalapeno. Bring to a boil. Cover, reduce heat, and simmer for 1 hour; stirring often.

Nutrition Facts

227 calories; 3.1 g total fat; 44 mg cholesterol; 446 mg sodium. 25.4 g carbohydrates; 24.6 g protein; Full Nutrition


Reviews (11)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
Great recipe for chili. A nice change from the typical meat bean and tomato variety. I'd recommend it to anyone. Read More
(30)

Most helpful critical review

Rating: 1 stars
02/09/2010
I didn't like this. The cloves were overpowering. I might add just a pinch of cloves but no more. To make this soup edible I added fresh chopped cilantro and 2 tsp more salt and garnished with sour cream. Since I don't have a crockpot big enough to make this I pressure cooked the beans and otherwise followed the directions. I did not add black pepper or jalapeno because I don't like black pepper and my children won't eat spicy food. Read More
(9)
13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/29/2002
Great recipe for chili. A nice change from the typical meat bean and tomato variety. I'd recommend it to anyone. Read More
(30)
Rating: 5 stars
02/16/2003
This recipe is also very good with leftover turkey. I cut back on the oregano and added some cayenne a little cilantro and coriander to the other ingredients spice wise. When adding the chicken/turkey I also add 1/2 c of tequila for more of a southwestern flavor. Making a roux of butter and flour adding slowing before serving will thicken it up nicely. Topping with some fresh chopped tomato fresh cilantro and chopped red onion is perfect. We call this 'White Chili'. Read More
(19)
Rating: 4 stars
01/20/2007
LOVED IT!! I did make a few changes: used 4 cans of navy beans instead of frozen (cooks faster) We do not like extra spicy so no chile or jalapeno peppers for us. Instead I put 1/2 tbl chili powder - my family loved it! I also did not have cooked chichen so my 1st step was to boil a packed of tenderloins in the chicken broth!!! It worked very well! I thickened the broth with corn starch. Read More
(17)
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Rating: 4 stars
06/10/2004
I like this recipe because of its fairly unusual use of navy beans. Nice change... Read More
(15)
Rating: 4 stars
07/26/2004
I soak the beans a couple of hours or overnight then drain and proceed with the recipe as stated. Very Good. Read More
(15)
Rating: 5 stars
10/15/2006
Followed the recipe as is. Wonderful - a definite keeper!!! Thanks!! Read More
(13)
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Rating: 2 stars
08/29/2002
This has potential to be really good but I didn't think that the mixture of spices went very well together. I also enjoy chili with a tomato base much better. Read More
(13)
Rating: 5 stars
12/07/2009
Yummy stuff! I hate messing with dried beans so I used an equivalent amount in canned (which is about 6-7 c. for 1 lb dry). Interestingly I used all the chicken broth called for which normally would have been at least partially soaked up with the beans - so I'm not quite sure how this works out if using dry beans. Just as a note this is more like a white chili and isn't supposed to have a tomato base - that's part of the point. Read More
(11)
Rating: 2 stars
11/21/2008
no one cared for this Read More
(10)