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Neiman marcus chili blanco

Neiman Marcus Chili Blanco Recipe

Linda Cain
When it comes to enjoying Neiman Marcus Chili Blanco, choosing the right sides can elevate the experience. Here are a few fantastic pairings that can complement this delightful dish
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 420 kcal

Equipment

  • Large pot

Ingredients
  

  • 1 pound white northern beans
  • 2 pounds boneless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 2 medium onions finely chopped
  • 4 cloves garlic minced
  • 2 cans 4 oz each mild green chili peppers
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons crumbled oregano
  • ¼ teaspoon cayenne pepper optional, for a touch of heat
  • 6 cups chicken broth preferably low-sodium
  • 3 cups shredded Monterey Jack cheese
  • Sour cream for serving
  • Salsa for serving
  • Fresh cilantro chopped, for garnish
  • 1 teaspoon lime juice optional, for a burst of freshness
  • 1/2 teaspoon smoked paprika optional, for a deeper, smoky flavor

Instructions
 

  • Start by soaking your white northern beans overnight. This step ensures they cook evenly and results in a better texture. If you're short on time, you can use canned white beans for convenience.
  • In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 6-8 minutes per side. Once cooked, remove and let them rest.
  • In the same pot, add the chopped onions and garlic. Sauté until translucent and fragrant, about 5 minutes. This builds a solid flavor base for your chili.
  • Shred the chicken and return it to the pot. Add the soaked beans, green chili peppers, spices, and chicken broth. Stir everything together, making sure the beans and chicken are well coated in the spices.
  • Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 45 minutes. Stir occasionally, ensuring nothing sticks to the bottom of the pot.
  • Once the beans are tender, reduce heat to low. Gradually stir in the shredded Monterey Jack cheese until melted and creamy. You might want to reserve some cheese for garnishing later.
  • Serve warm, garnished with fresh cilantro and a squeeze of lime juice for that extra zing. Pair it with sour cream and salsa, and watch it disappear!

Notes

  • Texture Variation: For a thicker chili, mash some beans in the pot before serving. It gives a nice, creamy texture.
  • Complex Flavors: Consider adding a bay leaf during simmering for an extra layer of flavor. Just remember to remove it before serving.
  • Heat Control: Adjust the cayenne pepper to fit your heat preference. For a milder dish, leave it out completely.
  • Slow Cooker Option: You can also make this in a slow cooker. Just add all the ingredients and cook on low for 6-8 hours.
  • Freezing: This chili freezes well. If you have leftovers, portion it out and store it for up to three months.

Nutrition

Calories: 420kcal
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