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.
WHITE CHICKEN CHILI
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
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 18
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
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
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
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
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
WHITE CHICKEN CHILI
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
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
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
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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