AWARD WINNING WHITE CHICKEN CHILI
If you like a thick white chili with a bit of "afterburn", then try this. I started out with a few other recipes, and have tweaked this to our family's taste. I submitted this recipe for a chili cookoff at work and came in 3rd place! (the other 2 winners were traditional red chili with beef).
Provided by Valkey
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a stock pot, add diced onion and olive oil. Saute until clear.
- Add seasoning packet and all other "dry" ingredients.
- Continue to saute dry ingredients for a few minutes, stirring often.
- Whisk in the water and lime juice (if using)and heat to boiling.
- Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
- Stir thoroughly and reduce heat to a simmer.
- Let simmer for ~30 minutes and enjoy
- It's even better the next day.
Nutrition Facts : Calories 324.7, Fat 14.4, SaturatedFat 7.3, Cholesterol 33.3, Sodium 701.5, Carbohydrate 38.3, Fiber 7.8, Sugar 3.4, Protein 13
AWARD-WINNING WHITE CHICKEN CHILI
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!
Provided by Rjcunigan
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h13m
Yield 10
Number Of Ingredients 9
Steps:
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g
THE BEST WHITE CHICKEN CHILI
This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don't let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier.
Provided by boardgirl148
Categories Chicken Breast
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
- Bring to a boil.
- Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
- Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
- Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
- Bring to a boil.
- Simmer until thoroughly heated, about 45 minutes.
- To serve, ladle into soup bowls and sprinkle cheese on top.
- Refrigerate any leftovers; this chili is usually even better heated up the next day.
AWARD WINNING WHITE CHICKEN CHILI
I was skeptical while I was making this whether it really was going to turn out, but it is phenomenal. I'm not hungry, and I want another bowl because it's damn delicious. I took the extra time to make the chicken first, and it was worth it. Recipe courtesy of Panning the Globe, adapted from Dean's Award Willing Chili Recipe.
Provided by AmyZoe
Categories Chicken
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350. Spread chicken out in a roasting pan,.
- Drizzle with tablespoon olive oil and season with 2 teaspoons chili powder, a tablespoon cumin, 1/2 teaspoon salt, and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
- In a large pot heat remaining 2 tablespoons olive oil. Saute onion and garlic over medium heat for 5 minutes or so, until tender.
- Add beans, shredded chicken, chilies, oregano,2 tablespoons chili powder (the author says her secret is to use a couple different kinds of chili powder), 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more).
- Add 4 cups chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. To keep the chicken tender, do not let the pot boil.
- Remove from the heat and let cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot a cup at a time. Then stir in a cup of sour cream (for Dean's richer creamier version add all the cups of cheese and 2 cups of sour cream).
- Bring the pot back to a gentle simmer over low heat to keep the dairy products from separating (don't boil). Simmer the chili for 15 to 20 minutes, adjusting with additional chicken broth, if you like. For added texture, use a potato masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
- Serve chili in bowls with garnished on top or on the side.
Nutrition Facts : Calories 934.4, Fat 49.8, SaturatedFat 25.8, Cholesterol 221.1, Sodium 1110.1, Carbohydrate 49.2, Fiber 10.2, Sugar 7.3, Protein 74.4
AWARD-WINNING WHITE CHICKEN CHILI
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!
Provided by Rjcunigan
Categories White Chili
Time 8h13m
Yield 10
Number Of Ingredients 9
Steps:
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g
GOURMET WHITE CHICKEN CHILI
This is a wonderful chili recipe sure to please family or guests. I got this recipe from a friend who said this was truely the best white chili she had ever eaten.
Provided by elissa y.
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Drain beans in a colander and rinse well.
- In a skillet cook onion in 2 tablespoons of butter over moderate heat until softened.
- In a 6-8 quart heavy kettle melt remaining 6 tablespoons of butter over moderate low heat and whisk in flour. Cool roux, whisking constantly, 3 minutes. STir in onion and gradually add broth and half and half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in tabasco sauce, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and
- Garnish chili with coriander and serve with salsa.
Nutrition Facts : Calories 1251.1, Fat 74, SaturatedFat 40.2, Cholesterol 272.1, Sodium 1370.8, Carbohydrate 72.5, Fiber 15, Sugar 4, Protein 76.2
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AWARD WINNING WHITE CHICKEN CHILI - PANNING THE GLOBE
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4.9/5 (100)Total Time 1 hr 30 minsCategory Main DishCalories 476 per serving
- Preheat the oven to 350ºF. Spread chicken out in a roasting pan. Drizzle with 1 tablespoon olive oil and season with 2 teaspoons chili powder, 1 tablespoon cumin, 1/2 teaspoon salt and a pinch or two of cayenne. Roast for 30 minutes. Shred or cut into bite sized pieces. Set aside.
- In a large pot heat remaining 2 tablespoons olive oil. Sauté onion and garlic over medium heat for 5 minutes or so, until tender. Add beans, shredded chicken, chilies, oregano, 2 tablespoons chile powder, 2 tablespoons cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne (or more, to taste). Add 4 cups of chicken broth, reserving the rest for thinning the chili to your desired consistency. Stir to combine and simmer gently on low for 20 minutes. (to keep the chicken tender, do not let the pot boil)
- Remove the pot from the heat and let it cool for 5 minutes or so before proceeding. With the pot still off the heat, stir 3 cups of cheese into the pot, 1 cup at a time. Then stir in 1 cup of sour cream. (Or for Dean’s richer, creamier version, add all 6 cups of cheese to the pot and 2 cups of sour cream) Bring the pot back to a gentle simmer over low heat (to keep the dairy products from separating, don’t boil). Simmer the chili for 15-20 minutes, adjusting with additional chicken broth, if you like. A method I like to use for great added texture is to use a potato-masher in the pot to mash half the chicken and beans. Then stir to combine with the rest.
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