Spicy White Chili – Mission Brown Bag Chips

Spicy White Chili


1 cup coarsely crushed Mission® Strips Tortilla Chips
2 tsp. olive oil
¼ cup chopped onion
1 garlic clove, minced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
3 pickled jalapeño peppers, chopped
1 (4.5 oz.) can chopped green chiles
1 tsp. cumin
1 tsp. oregano
2 (15 oz.) cans cannellini beans, drained, rinsed
2 cups chicken broth
1 ½ cups shredded Monterey Jack cheese, divided
½ cup sour cream, divided
¼ cup chopped cilantro


In large saucepan, heat olive oil over medium-high heat. Add onion, garlic and bell peppers; sauté 4 minutes or until vegetables are crisp-tender. Stir in jalapeño peppers, chiles, cumin and oregano; cook and stir an additional 2 minutes. Reduce heat to low, stir in beans and chicken broth. Cook 15 minutes, stirring frequently. Stir in 1 cup of the cheese and ¼ cup of the sour cream until melted. Serve chili with crushed chips, remaining ½ cup cheese, remaining ¼ cup sour cream and chopped cilantro.

Serves: 4

Ready in: 30 minutes

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