The Healthy My Ass Cookbook

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Other Soup Recipes:

Baked Potato Soup

Chicken and Dumplings


Easy Gumbo

French Onion Soup

Miracle Soup

New England Clam Chowder

Shrimp Cioppino

Sixteen Bean Stew

Tomato Bisque

White Chili

Tastes like chili only it's white because it contains chicken, cheese and white beans.


1 lb. Great Northern Beans
3 lbs. Chicken Breast Meat
6 cups Chicken Stock
2 Onions
1 Tbsp. Olive Oil
4 cloves Garlic
8 ozs. Green Chiles, canned, drained, chopped
1 Tbsp. Cumin, ground
1&1/2 tsps. Oregano, dried, crumbled
1/2 tsp. Cayenne Pepper
18 ozs. Monterey Jack Cheese, more or less, shredded
1 tsp. Salt, to taste
1/2 tsp. Black Pepper, to taste
  Sour Cream, optional
  Soda Crackers, optional


Rinse the Great Northern Beans and soak overnight in 6 to 8 cups of water.

Simmer the Chicken Breast Meat in no more than 6 cups of water in a covered pot until thoroughly cooked, turning occasionally if not completely covered by the water.  Remove breasts and once cooled, cut into bite size pieces.  Reserve the water as your Chicken Stock, adding more if necessary.  This step can be done in advance, provided you refrigerate both.

Chop the Onions and sauté in Olive Oil in a 6 quart pot or dutch oven until tender and transparent.  Use a garlic press to press the Garlic and add to the onions.  Add the Green Chilies, Cumin, Oregano and Cayenne Pepper.  Continue to sauté another 2 minutes, stirring frequently.

Drain the beans and add to the Dutch oven along with the chicken stock.  Bring to a boil.  Reduce heat to simmer for 2 hours or until beans are tender, stirring occasionally.

Add the chicken and half or more of the Monterey Jack Cheese.  Add Salt and Black Pepper to taste.  Simmer until the cheese is melted, stirring occasionally.  Ladle into bowls, top with remaining cheese and optionally Soda Crackers and Sour Cream.


You may substitute two 16 oz. cans of Great Northern Beans which eliminates the standing time and significantly reduces the cooking time.  I've used as little as 12 ozs. of cheese and as much as 24 ozs.  Donna uses the maximum amount of the cheese and simmers it all into the chili.

I cook my chicken breasts in 3 cans of chicken broth, then add enough water to bring it to 6 cups to use as the chicken stock.

I tried shredding my cooked chicken with a food processor and while I missed the chunks of chicken it definitely made the chili much thicker.


Other Information:

Source: Donna Horstmann, wife of Gary, a friend from the seminary.

Preparation: 13:30
Cook: 2:30
Total: 16:00

Yield: 1 gallon
Servings: 16

Nutrition Facts per Serving:
344 Calories
13g Fat (35.3% calories from fat)
34g Protein
21g Carbohydrate
6g Dietary Fiber
80mg Cholesterol
1161mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
4 Lean Meat
1/2 Vegetable
1 1/2 Fat.

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