Healthy White Chicken Chili With Beans Food

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.

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 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.

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.

WHITE CHICKEN CHILI

Steps:

• In large saucepan, saute chicken, onion and garlic powder in oil til chicken is no longer pink.
• Add beans, chilies and seasonings and chicken broth.
• Bring to a boil.
• Reduce heat and simmer (uncovered) for 30 minutes.
• Remove from heat, stir in sour cream and whipping cream.
• Serve immediately.

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:

• 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.

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.