Chili Blanc Food

CHILI BLANCO

Steps:

• In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
• Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
• Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

CREAMY WHITE CHILI

Steps:

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

30-MINUTE CHILI BLANCO

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add onions and garlic; cook and stir 1 minute.
• Stir in beans, corn, green chiles, bouillon cube, cumin, salt, pepper and water. Heat to boiling. Reduce heat to low; cover and simmer about 15 minutes to blend flavors, stirring occasionally.
• Remove from heat. Stir in cilantro. To serve, place 2 tablespoons cheese in each individual soup bowl. Spoon chili over cheese. Top with tortilla chips if desired.

CHICKEN CHILI BLANCO

Steps:

• Sauté chicken: heat vegetable oil in large pan over medium- high heat and add chicken tenders. Cook 5 to 6 minute turning as necessary. Remove chicken from pan and set aside, when cool shred into bite sized pieces.
• Sauté onion and garlic: add the chopped onion and garlic to pan and cook stirring occasionally for 2 to 3 minute remove from pan and set aside.
• Cook Chili: place the onions, garlic, beans, chilies, chicken broth, jalapenos, cumin and oregano in large pot. Bring to boil over medium heat, reduce heat to low. Cook stirring occasionally for 10 to 15 minute stir in chicken, jack cheese, and crème fraiche. Cook just until cheese is melted and chicken is warmed through. If the chili is too thick it can be thinned with more chicken broth.