Best White Chicken Chili Ever Food

WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
• Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
• Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
• Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

THE BEST WHITE CHICKEN CHILI

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.

WHITE CHICKEN CHILI-BEST EVER

Steps:

• In a large pot, saute onions about 5 minutes in olive oil.
• Add garlic, chilies, broth and beans. Stir.
• Add chicken, stir in remaining spices and hot sauce.
• Heat to a boil and simmer 1 hour before serving.
• Can be made on the stove or in a crockpot.

BEST EVER WHITE CHILI

Steps:

• Cube the chicken breast halves. Heat the olive oil and saute chicken until golden.
• Add the onions and garlic, saute until tender.
• Add the spices and cook for 30 seconds.
• Add beans, broth and chilies.
• Simmer for 15 minutes.
• Reduce heat and stir in cheese. Stir until melted and well blended.
• Season to taste. Serve with sour cream, crackers and/or bread.

BEST WHITE CHICKEN CHILI

Steps:

• Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
• Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

BEST WHITE CHICKEN CHILI EVER

Steps:

• Heat olive oil in a large pot over medium heat. Sauté the chicken until mostly cooked. Cook onions and garlic until soft. Add chopped red, green, and chili peppers. Sprinkle with half measurements of the above-mentioned seasonings.
• Gently stir in the diced tomatoes, white beans, and frozen corn until well mixed. Sprinkle with remaining seasoning. Cover and cook on medium heat for five minutes. Pour in the chicken broth. Cover and simmer for 15 minutes, stirring every few minutes.
• After 15 minutes, stir in the crushed tortilla chips, cover and let simmer for 10 minutes. Lastly, fold in the shredded Mexican cheese. Have a taste, and add as much spice as desired.
• Serve with tortilla chips and sour cream.

WHITE CHICKEN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with ½ teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and cook for 2 more minutes. Add the cumin, coriander, chili powder, black pepper, and oregano and cook 1 more minute, or until fragrant.
• In a small measuring cup, whisk together ½ cup of chicken broth and the cornmeal or masa harina.
• Add the remaining 3 ½ cups chicken broth, cornmeal mixture, white beans, canned green chilis, and frozen corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the cooked chicken and cook for 5 more minutes. Stir in the heavy cream, lime juice and cilantro and remove from the heat. Season with the remaining ½ teaspoon of salt, plus more to taste.
• Serve topped with additional cilantro, sour cream, tortilla chips and shredded cheese, if you like.