White Chicken Chili

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Prep Time: 60, Servings: 8
by Chris Dixon - Grand Rapids, MI

White Chicken Chili

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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!