An il Fustino recipe

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Author: Laura S. Kirkley

Do not hold back on the spices. This dish is delicious and easy.

Serves: 4

Chili Blanco


1 tablespoon, butter
2 medium/large, onions - chopped
8 cloves, garlic - minced
1 7 oz can, green chiles - diced, with liquid or oven roasted (see Colorado Green Chili)
2 15 oz cans, northern white beans - with liquid
2 14 oz cans, chicken broth
2 teaspoons, oregano leaves
4 teaspoons, cumin powder
1 teaspoon, cayenne pepper
4 cups, chicken - hand-shredded
1 cup, sour cream
3 cups, Monterey Jack cheese - shredded
sour cream
green onion - chopped include green tops
cilantro - chopped
tomatoes - chopped


  1. Saute onions in butter until tender
  2. Add garlic and continue to saute for 30 seconds to 1 minute
  3. Add green chilies with liquid and continue to saute for 30 seconds to 1 minute
  4. Add Northern White Beans and Chicken Broth, bring to simmer
  5. Add oregano leaves, cumin powder, and cayenne pepper, bring to simmer
  6. Add chicken and once again bring to a simmer
  7. Simmer for 30 minutes
  8. Add sour cream and Monterey Jack cheese
  9. Heat until cheese melts
  10. Garnish with sour cream, green onions, cilantro and chopped tomatoes