Cha Cha’s white chili

Ring the alarm! This chili is hot! Not right away, but that after you swallow, wow there’s something warming up in my mouth type of way. The best way.

Adapted from


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (8 ounce) can chopped green chile peppers
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 2 (14.5 ounce) cans chicken broth
  • 3 cups chopped cooked chicken breast
  • 3 (15 ounce) cans white beans
  • 1 cup shredded Monterey Jack cheese


    1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion and garlic until tender.
    2. Mix in the jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
    3. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
    4. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

    I also get a good chuckle every time I heat up a bowl of this chili to eat. I wasn’t paying very much attention when I was shopping and accidentally picked up 3 cans of butter beans instead of  small white beans. So now there are these huge beans floating around in my bowl of delicious chili.

    Things you can do to tame the heat if you aren’t a fan of fire in your mouth: reduce amount of chopped green chiles and jalapeno to 2-4 oz, substitute one small can of reduced fat cream of chicken soup for equal amounts of broth and/or top with sour cream and stir into soup.


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