This hearty and savory dish is one of my favorites to make during the colder seasons. It’s filled with earthy tones, a mild spicy flavor from the chilis and a rich creaminess from the cheese. Since it’s packed with the same veggies I use in my pot pies, this recipe is also great for multiple dishes. Easy to make and great for game days or group gatherings. I hope you enjoy it! 

Serves 6-8 

2 tablespoons olive oil 

3 white onions, chopped 

4 cloves garlic, minced 

2 whole roasted chickens (skin removed and boned, then chopped or shredded) 

1 (32-ounce) box chicken broth 

2 (4-ounce) cans roasted green chilis, chopped 

1 bottle dry white wine 

3 teaspoons ground cumin 

3 teaspoons dried oregano 

2 teaspoons cayenne pepper 

1 (16-ounce) bag frozen mixed vegetables 

5 cans Great Northern White Beans, undrained 

2 cups shredded Monterey Jack cheese 

1 (12-ounce) container sour cream 

Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté until translucent, about 10 minutes. Add all other ingredients except for the beans, cheese and sour cream and bring to a boil. Reduce heat to low and then add the beans. Simmer for 20 to 30 minutes to ensure beans are cooked through. 

Just before serving, add the cheese and cook until it’s melted and creamy. Fill individual bowls and top with sour cream. 

Notes: You can also simmer this chili for 2–4 hours as you would any other chili. Then add the cheese to melt before serving. Instead of roasted chickens, you can use 4 roasted bone-in chicken breasts.

With a background in architecture and design, Scott is a Marine veteran and a former flight instructor. But his passion is food, and he spent 35 years in the food and beverage industry. His inspiration for cooking came from his grandmother and the many talented chefs he met throughout his career. He enjoys experimenting with eating and preparing different recipes, and is grateful for the many opportunities afforded him from Ingles Markets and being one of the Ingles Table Chefs.