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white chicken chili for 150

  • 25 lb large white beans, soaked overnight in water, drained
  • 90 cups chicken broth (24 quarts- gallons)
  • 40 cloves garlic, minced
  •  10 pounds or 20 medium onions, chopped (divided)
  • 1/4 cup oil or schhmaltz
  • 45  (or  lbs) chopped green poblano chilies
  • 1/3 cup ground coriander
  • 1/2 cup ground cumin
  • 1/3 cup dried oregano
  • 2 tsp ground cloves
  • 3 T cayenne pepper
  • 60 cups  (15 quarts) diced cooked chicken
  • 45 cups grated Monterey Jack cheese
  • 15 jalapeno or serrano pepper, chopped (optional)


1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 2 hours or more. Add additional water (or watered-down broth), if necessary.

2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. simmer 1 hour. Puree some beans as needed to thicken.  Add chicken, check seasoning, add jalapeno or serrano to level of desired hotness.

3 Serve topped with grated cheese. Garnish with cilantro,chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.


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Link to Online Conversion Table, and a Great Recipe Site

A helpful resource for instantly converting can sizes, tablespoons to cups, etc.

And a website that converts recipe sizes — automatically go from 8 servings to 100.

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