Recipes
White Chicken Chili
Prep Time: 60, Servings: 8
by Chris Dixon - Grand Rapids, MI

Share it while you make it!
1 - 16 oz Jar of Old Dutch Restaurante Style Mild Salsa* |
2 Cups of Chicken, cooked and cubed |
1- 48 oz Jar of White Cooked Beans |
2 Cups of Shredded Colby Jack Cheese |
1 Cup of Chicken Broth |
1 Medium Tomato, chopped |
1 Green Pepper, chopped and sauteed |
1/2 Tablespoon of Fresh Oregano |
1/2 Tablespoon of Fresh Parsley |
1/2 Teaspoon of Ground Cumin |
Salt and Pepper to taste |
- Combine the salsa, chicken, beans, chicken broth, tomato, green pepper, oregano, parsley, cumin, and 1/2 of the shredded cheese into a large pot.
- Heat the chili on medium heat for about 20-30 minutes, or until the chili starts to boil.
- Once the chili starts to boil, reduce the heat to low and simmer for 30 minutes.
- Serve with remaining cheese on top of each bowl.
- *Substitute your favorite Old Dutch Restaurante Style Salsa with the Old Dutch Restaurante Style Mild Salsa
- For an added touch sprinkle crushed Old Dutch Restaurante Style Tortilla Chips on top of your chili!
- Want an extra Kick in your Chili? Replace 1 Cup of the Old Dutch Restaurante Style Mild Salsa with 1 Cup of Old Dutch Restaurante Style Monterey Queso Supreme!