MOM'S WHITE CHICKEN CHILI
My mom's White Chicken Chili recipe is easy, creamy, and spicy. It can be made in the slow cooker or on the stove.
Provided by Christy Denney
Categories Main Course
Time 4h10m
Number Of Ingredients 11
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.
MOM'S WHITE CHICKEN CHILI
Provided by Catherine McCord
Categories Soup/Stew Bean Chicken Kid-Friendly Quick & Easy Dinner Lunch Weelicious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat and cook onions for 4 to 5 minutes or until translucent.
- Add garlic and cook an additional minute.
- Add the whole chicken breasts, stock and salt to the saucepan, cover, bring to a boil and reduce to a simmer.
- Cook for 18-20 minutes, remove chicken to a plate and allow to cool.
- While the chicken is cooling, add the remaining ingredients to the pot.
- Remove the chicken from the bone, chop into bite-size pieces, and add to the pot.
EASY WHITE CHICKEN CHILI
This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.
Provided by EPHESIS
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 55m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g
MOM'S WHITE CHILI
Steps:
- Cook chicken in chicken broth. Cut or shred chicken into small, bite sized pieces. Return chicken to broth and add all other ingredients (Do not drain juices from cans before adding their contents).
- Let warm on stovetop for 30 minutes stirring occasionally.
- Serve over tortilla chips and garnish with cheese, sour cream, and picante sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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
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