Green Chili With White Beans Aka White Bean Chicken Chili Food

WHITE BEAN AND CHICKEN CHILI

Steps:

• Rinse beans and place in a bowl 3 times as big as the beans fill it.
• Cover the beans with cool water 2-3 inches past the top of the beans.
• Soak over nite.
• Next day drain and place in large pot with chicken broth ,cover with a lid and bring to a boil.
• Cook for about 45 minutes to an hour.
• While beans are cooking place butter in a saute pan and melt.
• Add garlic, onions, and chilis and saute till onions are soft.
• Add chili mixture to beans and then add chicken, cumin, oregano, and peppers.
• Cook for 1/2 hour and add cilantro.
• garnish as desired and serve with corn chips or corn bread.
• Time does not include soak time.

CHICKEN GREEN CHILI WITH WHITE BEANS

Steps:

• Preheat the broiler.
• Cut each chile in half, discard the seeds and membranes.
• Put halves skin side up, on a foil-lined baking sheet; flatten with hand.
• Broil 5 minutes or until blackened.
• Place in a heavy-duty zip-lock plastic bag and seal.
• Let stand 15 minutes.
• Peel chiles and discard skin; chop chiles and set aside.
• Heat to oil in a large pot over medium-high heat.
• Add in chicken, cook 4 minutes on each side or until browned.
• Remove chicken from the pot and set aside; add in onion and garlic to the pot; stir/saute 6 minutes or until browned.
• Return chicken to the pot; add in broth, 1 1/2 cups water, and cumin; bring to a simmer.
• Cook 20 minutes or until chicken is done.
• Remove chicken and let cool slightly; remove chicken meat from bones and cut meat into bite-sized pieces (throw away the bones).
• Add chicken back to the pot; stir in chopped chiles and beans.
• Combine 1/2 cup water and flour, stirring with a whisk to blend.
• Stir mixture into chicken mixture; bring to a simmer; cook 15 minutes.
• Stir in salt.
• Spoon approx 1 1/2 cups soup into individual bowls; top each with 1 1/2 teaspoons sour cream.
• Serve with lime slices.

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.

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.

WHITE BEAN CHICKEN CHILI

Steps:

• Heat 2 tablespoons olive oil in skillet over medium-heat. Add onions, garlic, coriander, cumin and oregano. Sauté until translucent and fragrant, about 5 minutes.
• Add red peppers and sauté for 2 more minutes. Empty contents of skillet into slow cooker.
• Heat one tablespoon oil in same skillet over medium-high heat. Add chicken to skillet (working in batches if necessary) and cook until it is no longer pink on the outside, about 5-7 minutes. Transfer to slow cooker.
• Add wine, chicken stock, green chilies, beans and white pepper to slow cooker and turn on to low. Cook for 6-7 hours.
• Remove chicken from slow cooker and shred with a fork. Return to slow cooker.
• Add cream, salt, and turkey sausage, turn cooking setting to high and remove lid or leave lid slightly ajar to let moisture escape. Cook until sauce is thickened, about 30-45 minutes.
• If a thicker chili is desired: Mix 1 tablespoon cornstarch with 2 tablespoons water or stock for each cup of liquid. Add to slow cooker and mix. Allow sauce to thicken before serving.
• Serve in bread bowl and top with favorite garnishes.
• Tip: If you like your chili extra spicy, add diced jalapeño and sauté with onions before adding to the slow cooker.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

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.

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!

GREEN CHILI WITH WHITE BEANS (AKA, WHITE BEAN CHICKEN CHILI)

Steps:

• Sauté onion, garlic and peppers with olive oil.
• Poach boneless skinless chicken breast in chicken broth. Remove from broth, let cool and dice.
• Add chicken, chicken broth, beans, corn, onion, garlic & pepper mixture and seasonings to crock pot.
• Cook in crock pot on high for at least 2 hours.
• Serve garnished with a spoon of cumin cream (made by combining 1 teaspoon ground cumin with 1 cup low-fat or fat-free plain yogurt), a spoon of tomatilla salsa (best made from fresh tomatilla's, with jalapeno, red onion, cilantro and lime juice - but in a pinch I like to have a small can of Herdez Salsa Verde on hand), and a sprinkle of fresh chopped cilantro.
• For those who dare add any more Fat & Cholesterol, add a sprinkle of shredded cheese such as Monterey Jack or Cheddar - a little crumbled Queso Blanco, or Queso Fresco would be nice too.
• Pairs well with cornbread.