Jackies Creamy White Chicken Chili Food

CREAMY WHITE CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
• Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
• Remove chili from heat; stir in sour cream and whipping cream until incorporated.

MOM'S WHITE CHICKEN CHILI

Steps:

• In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
• In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.
• Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
• Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
• To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.

INSTANT POT WHITE CHICKEN CHILI

Steps:

• Optional Step - Roast Peppers: Set oven to "Broil" function, preheat for 5 minutes. Place baking sheet with peppers on top rack, and broil for 5 - 8 minutes. Allow peppers to cool down, then peel away outer brown skins of Poblano and Anaheim peppers. Cut peppers in half lengthwise, remove stems & membranes from the peppers, then chop them up roughly. *Pro Tip: Wear gloves to avoid "Jalapeño" burning hands. *Pro Tip: If you want a more spicy dish, keep the pepper seeds; if you prefer a mild chili, simply discard the seeds.
• Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). Add 1 tbsp olive oil (15ml) in Instant Pot, and ensure the whole bottom is coated with olive oil. Pat dry the chicken with a paper towel. Season one side of the chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 3 minutes and 30 seconds. Season the other side with salt and black pepper, then brown this side for 3 minutes.
• Saute Onion and Garlic: Set aside the browned chicken. Add sliced onions in Instant Pot and saute for 3 minutes. Add 1 tsp (2g) ground coriander seeds, 2 tsp (6g) ground cumin seeds, and minced garlic in Instant Pot. Saute for another 30 seconds until fragrant.
• Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
• Pressure Cook White Chicken Chili: Add 2 tbsp (30ml) regular soy sauce in Instant Pot. Add in browned chicken and roughly chopped peppers. Layer the drained and rinsed cannellini beans on the very top. Don't mix to avoid the potential "BURN" Error. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 10 minutes + 10 minutes Natural Release. After 10 minutes of Natural Releasing, carefully turn the Venting Knob to Venting Position to release remaining pressure. Once the Floating Valve drops, open the lid carefully.
• Shred Chicken: Set aside the chicken in a large mixing bowl. Shred the chicken slightly into chunks with two forks, and discard the skins & bones. *Pro Tip: For better mouthfeel, don't over-shred the chicken into thin strands or small strips.
• Make White Chili & Season: Bring the chili mixture back to a simmer using the "Saute" function. Mix in ½ - 1 cup (125g - 250g) corn and ½ cup (125ml) heavy cream. Add in roughly ¼ cup (55g) freshly grated cheese. Mix in the shredded chicken. Taste the chili, then adjust the seasoning with more salt. *Pro Tip: For reference, we added 2 - 3 large pinches of salt to further enhance & balance the flavors.
• Serve: Garish the white chicken chili with chopped cilantro, some extra cheese and lime wedges on the side. Serve & enjoy your yummy White Chicken Chili~ :)

SLOW-COOKER CREAMY WHITE CHICKEN CHILI

Steps:

• Soak 1 1/2 cups dry white beans in plenty of water over night.
• Drain beans next day and add chopped onions, hatch chilies, celery and garlic cloves.
• Place chicken on top of beans and add 4 cups of chicken stock or water with stock cubes.
• Add all desired seasonings and more heat for taste.
• Set crockpot to low for 6 1/2 hours.
• Remove chicken after 6 1/2 hours and shred.
• Add 4 oz. low fat cream cheese to the crockpot and mash with some of the beans to create a creamy consistency. Place shredded chicken back into crockpot.
• Set the crockpot on high for 30 minutes.
• Serve chili with optional toppings enjoy!

CREAMY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, saute chicken, onion and garlic in oil until chicken is no longer pink.
• Add beans, broth, chilies, and seasonings.
• Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Remove from the heat; stir in sour cream, and cream. Serve immedately.

CREAMY WHITE CHICKEN CHILI

Steps:

• Drain and Rinse Beans.
• Mix all ingredients, except Sour Cream, in a large stew pot or a crock pot if you prefer.
• Simmer for an hour, stirring occasionally.
• Add sour cream just before serving!
• Enjoy!

CREAMY WHITE CHICKEN CHILI

Steps:

• Saute onions with garlic salt in a large, heavy bottomed pan in the olive oil over medium-high heat for 10 minutes or until very soft. Add garlic and saute 2 minutes more, then add chicken and saute until chicken is no longer pink. Add broth, chiles, beans, hominy, cumin, oregano, chile powder if using and cayenne and stir to combine. Bring to a boil, then lower to simmer for 30 minutes. Turn heat down to low and add sour cream, blending well. Cook for 5 minutes more, then serve hot. Top with additional sour cream, shredded Monterey Jack cheese and crushed tortilla chips.

JACKIE'S CREAMY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, saute chicken, onion and garlic, in oil over medium-high heat.
• Add beans, chicken broth, chilies, and seasoning.
• Bring to a boil, reduce heat and simmer 30 minutes.
• Remove from heat, add sour cream and evaporated milk, stir well.
• Serve immediately.