Chris White Chicken Chili Food

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THE BEST WHITE CHICKEN CHILI



The Best White Chicken Chili image

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

2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 tablespoon olive oil
4 boneless skinless chicken breast halves, trimmed of all excess fat
1 clove garlic, finely chopped
1 cup chopped onion
2 (8 ounce) cans white shoepeg corn, drained
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon ground cumin
2 -3 tablespoons lime juice
2 (14 ounce) cans great northern beans, undrained
shredded monterey jack cheese, to garnish

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



White Chicken Chili image

White chicken chili is the creamiest, coziest version of chili. It's made with chicken, beans, peppers, corn, jalapeños, and all of your favorite taco seasonings.

Categories     comfort food     dinner     poultry     soup     stews

Time 45m

Yield 6-8 servings

Number Of Ingredients 19

2 tbsp. olive oil
1 onion, chopped
2 poblano peppers, chopped
1 jalapeño, chopped (seeds removed, if you don't like it spicy!)
1 tbsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1/2 tsp. black pepper
2 tsp. dried oregano
4 c. chicken broth, divided
3 tbsp. cornmeal or masa harina
2 15 oz. cans white beans (such as cannellini or great northern beans), drained and rinsed
1 4 oz. can chopped green chilis
1 c. frozen corn
3 c. cooked chicken (from 1 rotisserie chicken)
1/2 c. heavy cream
2 tbsp. fresh lime juice
2 tbsp. chopped cilantro leaves, plus more for serving
Tortilla chips, shredded Monterey Jack cheese and/or sour cream, for serving

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.

FAST WHITE CHICKEN CHILI



Fast White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

Steps:

  • Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
  • Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
  • Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
  • Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
  • Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
  • Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

WHITE CHICKEN CHILI



White Chicken Chili image

Three kinds of chile peppers, customizable to your heat level, plus toasted spices boost the flavor of this white chili thickened with corn tortillas.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, chopped
2 jalapeno peppers (1 diced, 1 halved; remove seeds for less heat)
1 poblano chile pepper, seeded and chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
2 pounds ground chicken
Kosher salt and freshly ground pepper
2 15-ounce cans white navy beans (do not drain)
1 4-ounce can chopped green chiles (do not drain)
2 cups low-sodium chicken broth
3 corn tortillas, torn, plus more for serving
1 bunch cilantro, leaves roughly chopped
Shredded cheddar cheese, sour cream and pickled jalapenos, for topping
Lime wedges, for serving

Steps:

  • Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
  • Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
  • Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

AWARD WINNING WHITE CHICKEN CHILI



Award Winning White Chicken Chili image

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

3 lbs boneless skinless chicken breast halves
3 tablespoons olive oil, divided
2 tablespoons chili powder plus 2 tsp chili powder
3 tablespoons cumin, divided plus more to taste
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon cayenne pepper (to taste)
3 cups chopped onions (2 medium)
3 tablespoons minced garlic (or more)
45 ounces white beans (if canned, rinsed and drained)
8 ounces chopped green chilies (mild or hot depending on preference)
2 teaspoons oregano
4 -6 cups low sodium chicken broth
3 cups monterey jack cheese (divided)
3 cups cheddar cheese (divided)
2 cups sour cream, divided
chopped scallion
chopped cilantro leaf
your favorite hot sauce
sour cream
shredded cheddar cheese
shredded monterey jack cheese

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



Award Winning White Chicken Chili image

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

2 (6 ounce) packages Tyson Fajita Chicken Strips, diced
1 medium onion, diced
1 tablespoon olive oil
1 (1 1/4 ounce) package Mccormick white chicken chili seasoning mix
3 teaspoons chicken bouillon powder (I use Caldo de Pollo-mexican chicken bouillon)
1 1/2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper (or to desired likeness)
1/4 teaspoon cumin
2 (15 1/2 ounce) cans northern white beans, rinsed and drained
2 cups water
1/2 cup light cream (I use 1/2 and 1/2)
1 cup sour cream
1 (10 ounce) can rotel Mexican-style tomatoes (or regular kind if you can find mexican style)
1 (4 ounce) can diced green chilies
8 ounces white cheese dip (I use Gordo's brand (in the refrigerator section by the other cheese at Publix. It comes in a 16 oz )
lime juice (optional, but a fresh squeezed lime is really good!)

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

WHITE CHICKEN CHILI



White Chicken Chili image

This is another family favorite. This uses bone in chicken thighs, but you can used boneless thighs if you want to. I like the flavor of the dark meat in this chilli, but you can use white meat if you want. From Betty Crocker.

Provided by MsSally

Categories     Easy

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs skinless chicken thighs
1 cup onion (chopped)
2 garlic cloves (crushed)
1 (14 ounce) can fat-free chicken broth
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 (15 ounce) cans great northern beans (rinsed and drained)
1 (15 ounce) can white shoepeg corn
3 tablespoons lime juice
2 tablespoons cilantro (chopped)

Steps:

  • Remove as much fat from chicken as possible. Place chicken in bottom of cockpot. Mix onion, garlic, broth, spices and red pepper sauce. Pour over chicken and cook on low 4 to 5 hours or till chicken is done.
  • Remove chicken and cool slightly. Strip chicken from bones with two forks and roughly chop.
  • Add back to broth mixture in crock pot and add remaining ingredients.
  • Cover and cook on low another 15 to 20 minutes.

Nutrition Facts : Calories 260.4, Fat 4.3, SaturatedFat 1, Cholesterol 70.7, Sodium 430, Carbohydrate 31.6, Fiber 7.5, Sugar 1.1, Protein 25.8

WHITE CHICKEN CHILI



White Chicken Chili image

This classic recipe has an extra spicy twist to it. I hope everyone enjoys it as much as I did. It tastes even better the next day.

Provided by Bay Laurel

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 large onion, chopped
4 boneless chicken breast halves, cut into one inch chunks
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
3 (15 ounce) cans cannellini beans, drained (save 1/2 cup draining liquid)
2 cups chicken broth, divided
1 teaspoon chipotle pepper, seeded and minced
1/2 cup heavy cream
shredded monterey jack cheese
chopped fresh cilantro leaves

Steps:

  • Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
  • Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
  • Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.

Nutrition Facts : Calories 425.2, Fat 16.7, SaturatedFat 6.8, Cholesterol 82, Sodium 1724.5, Carbohydrate 35.1, Fiber 12.2, Sugar 5.4, Protein 33.2

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