A combination between white chili and jerk chicken. Use milder chiles to prevent it from being too hot. Serve over corn or tortilla chips and add sour cream if desired.

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Ingredients

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

Directions

Instructions Checklist
  • Heat the vegetable oil in a large pot or Dutch oven over medium heat. Season the chicken meat with salt and pepper to taste. Stir into the hot oil, and cook until no longer pink in the center, about 8 minutes. Add the onion, jalapeno pepper, and garlic; continue cooking and stirring until the onions are tender, about 3 minutes more. Stir in the cumin, thyme, sage, oregano, allspice, cinnamon, nutmeg, cayenne pepper, salt, and cloves; cook and stir 1 minute.

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  • Pour in the lime juice, chopped green chilies, and chicken broth, then bring to a simmer. Reduce heat to medium-low and cook 45 minutes. Stir in the rinsed white beans, and cook 10 more minutes to reheat. Stir in the Pepper Jack cheese until melted to serve.

Nutrition Facts

533 calories; 29.6 g total fat; 63 mg cholesterol; 1056 mg sodium. 41.7 g carbohydrates; 26.5 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/20/2011
My husband and I thought this recipe was delicious! The only thing I did differently was cooked the chicken first and shredded it and left out the lime juice. I also added some chopped green pepper. The blend of spices worked wonderfully. Mine actually cooked up pretty thick in the 45 min so I added about 8oz of water with the beans. It still had a wonderful flavor! Great recipe! Read More
(3)

Most helpful critical review

Rating: 3 stars
12/21/2010
Let's start by saying this was a very interesting recipe. I could not wait to try this I love jerk chicken. My finished dish was excellent but with some serious tweaks. I omited the sage and oregano cut the allspice to 1/2 teaspoon and only added juice of one lime glad I did more on that later. I simmered the chicken broth and spices a total of 2 1/2 hrs to meld the flavors. Tasted and way too acidic/sour. At that point I added three cans navy beans and two heaping tablespoons of brown sugar to counter act the sour and add a touch of sweetness. Worked like a charm. Then I simmered over an hour to get this from soup to chili consistency. The result was very tasty. I enjoyed trying this thanks for your submission. Read More
(20)
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/20/2011
My husband and I thought this recipe was delicious! The only thing I did differently was cooked the chicken first and shredded it and left out the lime juice. I also added some chopped green pepper. The blend of spices worked wonderfully. Mine actually cooked up pretty thick in the 45 min so I added about 8oz of water with the beans. It still had a wonderful flavor! Great recipe! Read More
(3)
Rating: 3 stars
12/20/2010
Let's start by saying this was a very interesting recipe. I could not wait to try this I love jerk chicken. My finished dish was excellent but with some serious tweaks. I omited the sage and oregano cut the allspice to 1/2 teaspoon and only added juice of one lime glad I did more on that later. I simmered the chicken broth and spices a total of 2 1/2 hrs to meld the flavors. Tasted and way too acidic/sour. At that point I added three cans navy beans and two heaping tablespoons of brown sugar to counter act the sour and add a touch of sweetness. Worked like a charm. Then I simmered over an hour to get this from soup to chili consistency. The result was very tasty. I enjoyed trying this thanks for your submission. Read More
(20)
Rating: 3 stars
12/20/2010
Made this a couple days ago better the 2nd day. Too many different spices/flavors!! Oregano and sage are not really "jerk" spices; therefore eliminated them and added red pepper flakes and hot sauce to make it spicier. Also added green peppers. I will make it again making more spice adjustments. Read More
(18)
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Rating: 3 stars
04/05/2011
Good but little tweaks had to be made and it could have used more. For one it turned out much soupier than I had hoped. When I went to taste it just before serving it was so spicy my eyes started watering before the spoon even hit my lips. I added a good amount of brown sugar which cut the spicy a little and added an interesting sweetness to it but my lips still tingled after eating it. Read More
(8)
Rating: 4 stars
04/20/2011
My husband and I thought this recipe was delicious! The only thing I did differently was cooked the chicken first and shredded it and left out the lime juice. I also added some chopped green pepper. The blend of spices worked wonderfully. Mine actually cooked up pretty thick in the 45 min so I added about 8oz of water with the beans. It still had a wonderful flavor! Great recipe! Read More
(3)