Chili Blanco


(1 vote) 5 1

For extra flavor and fun, top this chili with crushed colored tortilla chips!

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Time needed

30 min preparation


  • 1 C. chopped onions
  • 2 cloves garlic, finely chopped
  • 2 cans (15.5 oz. each) great northern beans, drained, rinsed
  • 1 11-oz. vacuum-packed white shoepeg corn, undrained
  • 1 4.5-oz. can chopped green chilies, undrained
  • 1 extra-large vegetarian bouillon cube
  • 2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 1/2 C. pepper
  • 1/4 C. chopped cilantro
  • 1/2 C. shredded Monterey Jack Cheese, if desired
  • 1/2 C. broker tortilla chips, if desired

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Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute. Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes to blend flavors, stirring occasionally. Remove from heat. Stir in cilantro. To serve, place 2 tablespoons cheese in each individual soup bowl if desired. Spoon chili over cheese. Top with tortilla chips if desired.

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