Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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White Chili ~Flash Back Friday

This is a tasty chili that will feed a crowd. Plan ahead because you need to soak the beans overnight. I first posted this recipe in early 2012 and you can find the original post here. This recipe originates from the Junior League of Seattle.

  • 1 pound Great Northern white beans, rinsed and picked over
  • 2 pounds chicken breasts (2 large half breasts are about 2 pounds)
  • 1 Tablespoon Vegetable Oil
  • 2 cups onions, chopped
  • 4 medium garlic cloves, minced
  • 2 – 4 ounce cans chopped mild green chiles
  • 2 tablespoons chili powder
  • 1-1/2 teaspoons each of  cumin, and dried oregano leaves
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • salt and pepper to taste
  • 8 cups chicken stock
  • 3 cups Monterey Jack cheese shredded and divided
  • sour cream
  • salsa
  • fresh cilantro leaves, chopped
  1. Place beans in a large, heavy pot. Add enough cold water to cover by at least 3 inches. 
  2. Cover and soak overnight.
  3. Spread a little butter on the skin of each half breast of chicken and season it. 
  4. Place on shallow pan and roast in 375 degree oven till cooked through, 45-60 minutes. 
  5. Let cool. 
  6. Remove skin and bones and cut chicken into cubes.
  7. Drain beans into large colander. 
  8. Heat oil in same pot. 
  9. Add onions and saute over medium-low heat until translucent, about 10 minutes. 
  10. Stir in garlic, green chiles, chili powder, cumin, oregano, garlic powder and cayenne. 
  11. Saute 2 minutes. 
  12. Add beans and stock. 
  13. Bring to a boil. 
  14. Reduce heat and simmer until beans are very tender, stirring occasionally, about 3 to 4 hours. 
  15. Add additional water or broth if necessary (Can be prepared 1 day ahead). 
  16. When you are ready to finish the chili cover and bring to a simmer before continuing 
  17. Add chicken and 1 cup of cheese. 
  18. Stir until cheese melts. 
  19. Ladle chili into bowls. 
  20. Serve with remaining cheese, sour cream, salsa and cilantro leaves to sprinkle on top.

Of course it’s up to you which of these additional ingredients you add to your chili.
We also like to serve this with some warm cornbread.
Serves twelve to fourteen…


  1. This has all the flavours I love and will surely be making this very soon. We love white beans and green chilis.

  2. Just wondering why the dates are missing now? I totally love Mennonite Girls Can
    Cook and the recipes. Thank you so much.

  3. I would love to try this some time, especially now that the temps are cooler.

  4. How long does it take for the chicken breasts to be 'cooked through'?


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