WHITE CHICKEN CHILI
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Nutrition Facts : Calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
WHITE CHICKEN CHILI
For something different, cook up a pot of the Neelys' White Chicken Chili recipe, spiced with peppers and spritzed with fresh lime juice, from Food Network.
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
ONE-POT WHITE CHICKEN CHILI
This is a quick and easy way to make a great standard, white chicken chili. Kids and adults love it topped with chips, sour cream, and cheese. Top with chopped raw onion if you like.
Provided by lelarsen5322
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Add chicken, garlic, chives, oregano, thyme, basil, salt, pepper, and bay leaf; cook and stir until juices run clear, 5 to 8 minutes. Stir in 3 cans great Northern beans, water, chopped tomatoes, and salsa. Reduce heat to low and simmer, stirring occasionally, until flavors combine, about 1 hour.
- Stir remaining 2 cans great Northern beans and sour cream into the pot. Increase heat to medium-low and simmer until thick, about 25 minutes. Ladle into bowls.
Nutrition Facts : Calories 450.4 calories, Carbohydrate 60 g, Cholesterol 41.9 mg, Fat 10 g, Fiber 14.1 g, Protein 31.9 g, SaturatedFat 4.7 g, Sodium 402.7 mg, Sugar 2.6 g
HEARTY WHITE CHICKEN CHILI
I developed this scrumptious chicken chili after tasting something similar at a restaurant. Now my family prefers mine. Crispy tortilla strips give each serving pizzazz. -Gail Haile, Scottsmoor, Florida
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 22
Steps:
- Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside., Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones., In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once., In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use)., Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.
Nutrition Facts : Calories 340 calories, Fat 10g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 780mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges
AWARD-WINNING WHITE CHICKEN CHILI
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!
Provided by Rjcunigan
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h13m
Yield 10
Number Of Ingredients 9
Steps:
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g
WHITE CHICKEN CHILI
The original recipe comes from Lewis & Clark's in St. Louis. I asked them for the recipe and they gave it to me! I have modified it a little bit over the years to make it a little easier and less time consuming. This chili gets rave reviews from everyone that has tried it. I served it at Bunco one night along with another kind of soup. There was barely enough of this leftover for my husband to have one bowl! I have also found that you can put alot less cheese than the recipe calls for and it is still good - however, you can never have too much cheese! Can you? It is best to make it a day or two ahead of time and just reheat and serve. The longer it sits the better it gets! It is great on a cold night with cornbread or hot crusty bread.
Provided by Sky Hostess
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup or stock pot saute onion in olive oil until translucent.
- Add garlic, chilies, cumin, cayenne pepper, and oregano. Saute for 2-3 minutes.
- Add chicken stock and chicken breasts. Cook until chicken is tender, approximately 15-20 minutes. Remove chicken from the pot and shred chicken with fork.
- Return chicken to pot and add the great northern beans and cheese. Simmer until cheese is melted, stirring occasionally.
- Serve with garnishes of sour cream and chopped jalapeno peppers.
- Enjoy!
Nutrition Facts : Calories 670.7, Fat 26.4, SaturatedFat 13.2, Cholesterol 150.4, Sodium 1004.7, Carbohydrate 43.2, Fiber 12.9, Sugar 3.8, Protein 65.3
WHITE CHICKEN CHILI
Easy, delicious chili with a bit of a spicy bite. A friend served this to me one day and I fell in love with it.
Provided by Renita
Categories Chicken
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 497, Fat 24.2, SaturatedFat 12, Cholesterol 114.6, Sodium 1427.4, Carbohydrate 36.6, Fiber 10.8, Sugar 4.3, Protein 34.8
LEAN WHITE CHICKEN CHILI
I found this recipe in a prevention cookbook. This chili is good for when you want something different.
Provided by Shari2
Categories Chicken Breast
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet over medium-high heat.
- Add chicken and cook until no longer pink.
- Remove chicken and set aside.
- Add onion and garlic to skillet and cook until tender.
- Place chicken, onion, and garlic in crockpot.
- Add wine, beans, mustard powder, cumin, salt and pepper.
- Cook on low 5 to 6 hours.
- Place servings into bowl (If using tortilla chips put them in bowl first).
- Sprinkle with cheese and add sour cream.
Nutrition Facts : Calories 318.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 38.3, Sodium 324, Carbohydrate 34.8, Fiber 10.7, Sugar 1.5, Protein 26.9
WHITE CHICKEN CHILI RECIPE BY TASTY
This white chicken chili is perfect for a bowl of weeknight comfort. Half of the beans are mashed for extra creaminess (without cream!), but otherwise the stew is full of texture from cubed chicken, green chiles, corn, and Great Northern beans. Don't forget the toppings!
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Add 1 can of Great Northern beans to a medium bowl. Mash with a potato masher or fork until chunky.
- Add the olive oil to a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the chicken and season with 1 teaspoon of salt. Cook, stirring occasionally, until the chicken is cooked through and browned on all sides, about 10 minutes.
- Add the onion and cook, stirring often, until softened and golden brown, 3-4 minutes. Add the garlic, green chiles, cumin, oregano, cayenne, chili powder, and black pepper and stir until the chicken is coated and the spices are aromatic, about 1 minute.
- Add the mashed beans and chicken stock and stir to combine. Bring the soup to a low boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Add the remaining can of whole beans, corn, and remaining 2 teaspoons of salt. Cover and continue to simmer for 10 minutes, until warmed through.
- Ladle the chili into bowls and top with shredded cheddar cheese, cilantro, and sour cream.
- Enjoy!
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