Easy White Bean Bbq Chicken Chili Food

WHITE CHICKEN CHILI

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.

WHITE BEAN SHREDDED CHICKEN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
• Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

WHITE BEAN CHICKEN CHILI

Steps:

• Clean and wash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20 minutes while you prepare everything else.
• In a soup pot, heat olive oil over medium heat.
• Cook Chicken Breasts thoroughly, approximately 6-8 minutes on each side. Don't let them get too brown, you'll be shredding them later! Once cooked, remove from pot and set aside to cool.
• In the same pot, still over medium heat, add Cooking Wine to deglaze the pot. Add Onion, Garlic and Ginger, saute until the Onions are translucent.'.
• Add Cumin, Oregano, and Cayenne Pepper to the mix and saute for about 3-5 minutes, until fragrant.
• Add Chopped Green Chillies & Jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using Jalapenos.
• Add Beans, 3 Cups of Hot Water and the Boullion Cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes.
• While that's simmering, shred the Chicken Breasts.
• After 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. Let simmer for 30 minutes.
• Season with salt & pepper, if needed.
• Serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.

WHITE BEAN CHICKEN CHILI

Steps:

• In a large saucepan over medium heat combine the oil, onions and celery.
• Cook, stirring for 5 minutes.
• Push onions and celery to the sides, turn the heat up to medium high and add the chicken.
• Cook, stirring constantly for 5 minutes.
• Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.
• Cook, stirring for 2 minutes.
• Stir in stock and bring to a boil.
• Reduce heat to medium low and simmer for 15 minutes.
• Stir in beans and cook for 5 minutes, stirring gently.
• Remove from heat and stir in cilantro.
• Ladle into bowls and top with cheese.

EASY WHITE BEAN BBQ CHICKEN CHILI

Steps:

• Combine ingredients in saucepan; bring to boil on medium-high heat.
• Simmer on low heat 10 min. or until heated through, stirring occasionally.

WHITE BEAN AND CHICKEN CHILI

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
• Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

EASY WHITE CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
• Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

CHICKEN AND WHITE BEAN CHILI

Steps:

• Heat vegetable oil in a large pot over medium-high heat. Saute chicken, green bell pepper, and onion in hot oil until the chicken is browned and the vegetables are tender, 5 to 7 minutes. Stir jalapeno peppers and garlic into the chicken mixture; continue to cook until the garlic is fragrant, about 1 minute.
• Pour chicken broth over the chicken mixture. Stir salsa, chili powder, cumin, salt, black pepper, paprika, and cayenne pepper into the broth; bring to a boil, reduce heat to medium-low, and cook at a simmer until the chicken is tender and no longer pink in the center, about 20 minutes.
• Stir beans and cilantro into the chili, cook until the beans are hot and soft, about 10 minutes.

EASY WHITE CHICKEN CHILI

Steps:

• Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
• Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
• Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

CHICKEN & WHITE BEAN CHILI

Steps:

• In a pot, add beans, salsa, corn, water, chicken, spices and onion.
• let simmer for one hour.
• Turn off the burner.
• add cheese, and allow to sit for 10 minutes.
• Stir to ensure that the cheese has melted.

CHICKEN AND WHITE BEAN CHILI

Steps:

• For the marinade, whisk together the lemon juice, oil, paprika, salt and pepper.
• Add chicken breasts and let marinade at least 10 minutes, up to 1 hour.
• Grill chicken until cooked through. (You could use a fry pan or broiler if you wish).
• When cooked through, wrap loosely in heavy duty foil and let rest 10 minutes before dicing into 1/2" cubes.
• Toss chicken cubes with flour and set aside.
• For the soup base, heat a large pot over medium heat, then add onion, garlic, jalepeno, anaheim, and carrot. Cook for 10 minutes or until vegetables are translucent.
• Add tomatoes, beans, chicken broth, chili powder, cumin, and chipotles. Let simmer for 10 minutes.
• Add flour coated chicken to pot along with the water (add extra later on if its too thick). Cook 5 minutes or until raw flour taste is gone.
• Remove from heat and add corn.
• Serve and enjoy!

WHITE BEAN CHICKEN CHILI

Steps:

• In a large crock pot place the chicken, broth, onion, and jalapenos.
• Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt).
• Cook in crock pot set to low for 10 hours.
• Before serving, garnish with rough chopped cilantro. (Don't forget the rice & cornbread!).

30-MINUTE BEAN & BBQ CHICKEN CHILI

Steps:

• Combine ingredients in saucepan; bring to boil on medium-high heat.
• Simmer on low heat 10 min. or until heated through, stirring occasionally.

WHITE BEAN CHICKEN CHILI

Steps:

• Heat oil, and cook onion and garlic until soft.
• Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
• Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.