Chili Blanco

By Brittny -















This is a blargh recipe and I don't really like it. I give it like a 4. If you have no food, then it's something you can eat. But if I had a choice, I may not ever make this again unless there are vast improvements.

For starters, it's too spicy. And I wanted to do more of a vegetarian option so I didn't include any chicken, only chicken broth. I mean, it's a fine soup but nothing makes it stand out. I would never eat this at someone's house and say, "Yum, give me the recipe."

Pros: Fast. Easy. Healthy (beans). Crock pot.

I got this recipe from a Dutch Oven contest in Logan Utah that happened at Kitchen Kneads a long time ago. They printed it in the paper so I thought, "Oh this will be excellent." Yeah, it sucks balls.

I paired it with cornbread and honey butter so that part of the meal was redeeming.

Chili Blanco

  • 1/2 pound chicken
  • one bunch green onions, chopped
  • 2 minced garlic cloves
  • 1 Tb. oil
  • 1/4 tsp cayenne pepper (I would switch this out to chili powder, to taste)
  • 1 can cream of chicken
  • 2 cans Great White Northern Beans (I used three cuz I didn't add chicken)
  • 1/2 tsp fresh basil leaves, chopped
  • 1 can chicken broth
  • 1 small can diced green chilies (I used mild)
  • 1/2 tsp. cumin
  • 1/2 tsp. pepper.
  • 1/2 tsp salt (taste to be sure)
  • 1/2 tsp oregano


You can add sour cream, olives, chips on the side if you want. I used cornbread only and it was fine.

Suate chicken, onions, garlic and oil in Dutch oven. Add remaining ingredients. Simmer for one hour  (or just throw everything into a crockpot).


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