Mexican White Chicken Chili Food

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MEXICAN WHITE CHILI



Mexican White Chili image

White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. -Shari Meissner, Chester, Montana

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 tablespoon olive oil
3 medium onions, chopped
2 garlic cloves, minced
4 cups cubed cooked chicken or turkey
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro
Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings., Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.

Nutrition Facts :

MEXICAN 'WHITE' CHICKEN CHILI



Mexican 'White' Chicken Chili image

I found this recipe on another recipe site and added my own twist to it. It came out pretty tasty! Let me know how it comes out.

Provided by flume027

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 chopped onion
4 cloves minced garlic
1 (4 ounce) can diced green chili peppers
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper (use less if you think it might be too spicy)
2 (18 1/8 ounce) cans chicken broth
3 cups chopped cooked chicken breasts
3 (15 ounce) cans white beans
1 (11 ounce) can corn
1 (15 ounce) can diced tomatoes
shredded monterey jack cheese, garnish

Steps:

  • Heat the oil in a large saucepan over medium-low heat.
  • Slowly cook and stir the onion until tender.
  • Mix in the garlic, green chili peppers, oregano, cumin, and cayenne.
  • Continue to cook and stir the mixture until tender, about 3 minutes.
  • Mix in the chicken broth, chicken, beans, corn, and tomatoes.
  • Bring to a boil then reduce heat and let simmer 20 minutes.
  • Sprinkle cheese on each serving and enjoy!

MEXICAN WHITE CHILI WITH CHICKEN



Mexican White Chili With Chicken image

This is one of my favorite dishes! the original recipe calls for cooked chicken breasts, but I just purchase a store-bought cooked chicken and take the meat off of it, use as much chicken as desired. You can adjust the chili powder and cumin to taste, and use really whatever beans you desire, I like canellini beans also.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (19 ounce) can navy beans, drained and rinsed (can use more)
1 large onion, chopped
1 tablespoon minced fresh garlic (optional and to taste)
9 tablespoons butter, divided
1/4 cup flour
3/4 cup chicken broth
2 cups half-and-half cream (or full-fat milk)
Tabasco sauce
3 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 (4 ounce) cans green chilies, drained and chopped
1 (12 ounce) can canned corn niblets, well drained
1 whole chicken, cooked (meat removed and chopped)
1 1/2-2 cups monterey jack cheese, grated
1/2 cup sour cream (more to garnish)
salsa (optional)

Steps:

  • In a skillet cook the onion and garlic in 2-3 tablespoons butter until softened (about 4 minutes).
  • To make the roux: in a heavy-bottomed pot melt 6 tablespoons butter over medium heat and whisk in the flour, cook whisking for 3 minutes.
  • Stir in the onion/garlic mixture and carefully whisk in the half and half cream, whisking constantly; bring to a simmer, whisking until the mixture has thickened; simmer for 5 minutes (you must whisk constantly while adding in the cream or you will have lumps!).
  • Stir in Tabasco, chili powder, cumin, salt and pepper; mix to combine.
  • Add in beans, chilies, corn, chopped cooked chicken and Monterey Jack cheese; cook the mixture over medium-low heat (about 20 minutes.
  • Remove from heat and stir in the sour cream.
  • Transfer to serving bowls dollup with sour cream and drizzle with salsa if desired.

Nutrition Facts : Calories 1445.6, Fat 96.1, SaturatedFat 47.2, Cholesterol 336.3, Sodium 1401.1, Carbohydrate 75.2, Fiber 18.3, Sugar 7.9, Protein 75

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