Super Easy White Chicken Chili Food

SIMPLE WHITE CHICKEN CHILI

Steps:

• Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
• Reduce heat and simmer for 10 minutes.

EASY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

SUPER EASY CHICKEN CHILI

Steps:

• Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
• Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

WHITE CHICKEN CHILI

Steps:

• Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with ½ teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and cook for 2 more minutes. Add the cumin, coriander, chili powder, black pepper, and oregano and cook 1 more minute, or until fragrant.
• In a small measuring cup, whisk together ½ cup of chicken broth and the cornmeal or masa harina.
• Add the remaining 3 ½ cups chicken broth, cornmeal mixture, white beans, canned green chilis, and frozen corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the cooked chicken and cook for 5 more minutes. Stir in the heavy cream, lime juice and cilantro and remove from the heat. Season with the remaining ½ teaspoon of salt, plus more to taste.
• Serve topped with additional cilantro, sour cream, tortilla chips and shredded cheese, if you like.

SUPER EASY WHITE CHICKEN CHILI

Steps:

• Drain and rinse the beans. Drain the chicken.
• Dump the first seven ingredients into a crockpot. Set to High and cook for two hours, stirring occasionally.
• Add masa and stir - turn off crock and let set for five minutes.
• Stir again and salt to taste.
• Stir in cheese.
• I like to serve in bowls topped with fresh diced onion, crushed tortilla chips, jalapeños, and some hot sauce.

EASY WHITE CHICKEN CHILI

Steps:

• in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
• Simmer for 45 minutes, stirring frequently.
• Sprinkle cheese on the top when serving.

EASY WHITE CHICKEN CHILI

Steps:

• In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
• Let cook awhile on low (approx 3-5 hours, depending on your schedule).
• Add drained beans.
• Now here is the important part if you don't want mushy chili. Add the bell peppers and jalapeño peppers (if using) no earlier than the last hour or hour and a half before serving.
• Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.

SUPER WHITE CHICKEN CHILI!

Steps:

• Heat large stock pot and add olive oil, onion and celery. Add diced chicken breasts and season to taste -- I use 1/2 teaspoon of Paula Deen's house seasoning! Cook chicken all the way through.
• Add all remaining ingredients, stir well.
• Simmer covered for about 30 minutes or so.
• Serve with low fat sour cream, shredded cheese and baked tortilla chips.
• Enjoy!

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.

EASY SPICY WHITE CHICKEN CHILI

Steps:

• Heat onion, peppers, and garlic in a large skillet over medium-high heat until the onions are transparent.
• Add all the ingredients besides garnish to a medium pot and bring to a boil.
• Cover and reduce to a simmer, cooking for 5 to 10 minutes at least on simmer.
• Serve with sour cream, shredded cheese, green onions, and more peppers.