Lynn’s White Chili

Lynn’s White Chili
Requires a Soup Pan and a Stove

  • 1 tablespoon olive oil
  • 2 medium onions – chopped
  • 4 garlic cloves – minced
  • 1 1/2 teaspoons dried oregano leaves – crushed
  • 1/4 teaspoon cayenne pepper
  • 3 or 4 16-oz cans Great Northern white beans (do not drain)
  • 2 4-oz cans mild chopped green chilis
  • 6 cups chicken stock, or 6 individual packages of Herb-Ox Low Sodium chicken boullion granules dissolved in 6 cups of hot water
  • 4 cups chopped cooked chicken breasts
  • 3 cups grated Monterey Jack Cheese (about 12 ounces)
  • OPTIONAL: Sour cream to garnish (provide extra sour cream at the table)
Heat oil over medium-high heat.
Cook onions about 10 minutes.
Stir in garlic & spices; cook another 2 minutes.
Add undrained beans & chili peppers as well as the chicken stock.
Bring to a boil.
Reduce heat.
Add chicken and cheese*.
Stir until cheese melts.
Season with salt and pepper.

Garnish with sour cream. Serve with crackers or bread.

* This chili can be prepared to serve immediately, or simmered for 1 to 2 hours. If simmered, do not add the cheese until the last 15 minutes of cooking.

Serves: 10-12 people

Source: Gerri Campbell (who got it from Dr. Lynn McAllister, brain-surgeon friend)


  • This recipe can be halved; use 2 cans of beans.
  • Use low-sodium broth
  • Use good quality cheese, inexpensive cheese can have a lot of salt & can make this dish very salty (especially since 3 cups are used)
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